1/4 cup butter
2 tbsp olive oil
1 each medium onion, chopped fine
1 each carrot, chopped fine
1 each celery stalk, chopped fine
1/4 lb pancetta (see note below)
1 1/2 lb ground veal
1 salt & pepper to taste
1 cup dry white wine
1 can (28 oz) crushed tomatoes
1/2 cup milk
Directions
Pancetta is the same cut of pork as bacon. It is cured with salt and
is not smoked. It comes rolled up like a large salami. Widely used
in Italian cooking, especially in Emilia-Romagna, it is vital to many
dishes. If available, buy a large quantity, cut into several pieces
and freeze it. You can substitute domestic bacon for pancetta. It
must be blanched in boiling water for two to three minutes to reduce
the smoky flavour. Fresh side pork can can also be used. Melt butter
with oil in a large saucepan. When the butter foams, add onion,
carrot, celery and pancetta. Saute over medium heat until lightly
browned. Add veal. Cook and stir until meat is no longer pink. Season
with salt and pepper. Increase heat and stir in wine. Cook until wine
has evaporated. Press tomatoes (one 28 oz. can crushed Italian-style
tomatoes) through food mill or sieve, to remove seeds and skin. Stir
tomato pulp into veal mixture. Cover and reduce heat. Simmer 1 to
1-1/2 hours or until sauce reaches a medium-thick consistency. Stir
occasionally during cooking. Add Milk and cook 5 minutes longer.
Makes 2-1/2 to 3 cups of sauce.
Servings: 6 servings
Bolognese Meat Sauce - Ragu Alla Bolognese Recipe brought to you by Recipe Ideas
Categories: Meat; Sauce
The History of Recipes
It is quite possible to follow the history of recipes way back into distant history, at least as far back into recorded history as the ancient Egyptians, and maybe even further. Having said that, mostly, these old cookbooks were just simple hieroglyphic recipes for preparing meals.
In fact, the oldest recipe found, according to historians are some tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a few documents describing recipes prepared by his fellow Romans. He tells us how the roman meals were divided into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the Roman cooks were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern cooks for example basil, rue and asafoetida. Later on, there were a couple of interesting books which date from the 1300s ; one book titled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the indian food that is served today, but instead recipes for the types of meals enjoyed by the upper classes of those days. Later on in the 1400s, knights returning from the crusades brought back many spices and herbs from the East, including spices such as basil and coriander. The introduction of these new foods and spices caused an outbreak in recipe publications, some of which are kept safe in private collections. By the time we get to the 20th century, cookery publications were in great demand, mostly due to increased literacy, increased leisure time and having more money. |
We hope you enjoy this Bolognese Meat Sauce Ragu Alla Bolognese recipe.
