MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: BOLOGNESE MEAT SAUCE - RAGU ALLA BOLOGNESE
  Categories: Sauces
       Yield: 6 servings
  
     1/4 c  Butter
       2 tb Olive oil
       1 ea Medium onion, chopped fine
       1 ea Carrot, chopped fine
       1 ea Celery stalk, chopped fine
     1/4 lb Pancetta (see note below)
   1 1/2 lb Ground veal
       1 x  Salt & pepper to taste
       1 c  Dry white wine
       1 cn (28 oz) crushed tomatoes
     1/2 c  Milk
 
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   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.
  
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