Bolognese Meat Sauce - Ragu Alla Bolognese Recipe

Ingredients

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

 

 

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Categories: Meat; Sauce


The History of Recipes

Academics have proved the existence of recipes back into ancient history, certainly as far into history as ancient Egypt, and possibly even further than that. However, mostly, these early records were just very basic hieroglyphic instructions for food preparation.

As our culinary historical trip moves to more modern times we have a couple of interesting recipe books which date from the 14th Century : a book called `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, they are not about the indian food that appears on menues today, but instead accounts of the types of food prepared by the chefs of the nobility of the period.

By the arrival of the twentieth century, cooking publications were in high demand, mostly due to better eduction, people having more spare time and a general increase in wealth.

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