Sauce Bolognese

This sauce is the reason I don't order Bolognese when we eat out.  It's my absolute favorite.  If the world ran out of pasta, I'd eat it as a soup.

From Trattoria Cooking, by Biba Caggiano

2 Tbsp. unsalted Butter

2 Tbsp. Olive Oil

½ medium-size Onion, finely minced

1 small Carrot, finely minced

1 small stalk Celery, finely minced

2 oz. Pancetta or Prosciutto, finely chopped

1 lb. ground Veal

1 C dry White Wine

3 C canned imported Italian Tomatoes with their juice

1 C Chicken Broth, preferably homemade

2 Tbsp. Milk

Salt and freshly ground Black Pepper to taste

Heat the butter and oil in a medium-size skillet or saucepan over medium heat.  Add the onion, carrot, and celery and cook, stirring, until the vegetables are lightly golden, about 5 minutes.  Add the pancetta, (or prosciutto) and veal and cook, stirring to break up the meat with a large spoon, until the meat loses its raw color, 4 to 5 minutes.  Add the wine and cook until it is almost all reduced, 2 to 3 minutes.  Add the tomatoes, broth and milk, and season with salt and pepper.  Cover the skillet and cook over low heat about 1 hour, stirring a few times.  When done the sauce should have a medium-thick consistency.  If too dry, add a bit more broth.

Enjoy over a pasta capable of carrying a heavy sauce, (penne or linguine are my favorites) or risotto.