Bolognese Sauce from Modena

Bolognese is a much disputed sauce with as many varieties as there are cooks. Loretta's relatives in Modena taught her to make Bolognese sauce this way. This is true to the essence of the Italian cuisins 'a gusto' which gives freedom to the cook.

• 3 tablespoon olive oil
• 3 tablespoon butter
• 1 small onion, finely chopped
• 2 tablespoons celery, finely chopped
• 2 tablespoons carrot, finely chopped
• 1 pound ground meat (equal parts of veal, pork and beef)
• 1-1 1/2 cups milk
• Salt to taste
• 1/4 teaspoon nutmeg
• 2 cups finely chopped tomatoes (canned or fresh)

METHOD

In a saucepan heat olive oil and butter. Stir in onion, celery and carrot. Cook till tender but not brown, about 10 minutes.

Stir in meat and cook over medium heat until brown.

Add 1/4 cup milk and simmer, uncovered, until milk is completely absorbed, about 15 minutes. Add another 1/4 cup milk, and cook, uncovered, until absorbed. Repeat this process until all the milk is used. This process takes about 1 1/2 hours or more.

Stir sauce frequently, using only a wooden spoon. When milk has been absorbed, add salt and nutmeg. Stir in tomatoes and cook another 45 minutes over low heat. Cool completely and put in refrigerator, covered. The next day skim off fat from top of sauce, reheat and use on your favorite pasta.

Serves: 4 - 6

recipe from www.inmamaskitchen.com

Contributor: Loretta Harrison

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