---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Salsa Alla Bolognese
 Categories: New, Text, Import
      Yield: 4 servings
 
 
        3 TB sweet (unsalted) butter
        1 sm white or yellow onion, --
  :          chopped fine
        1 sm celery stalk, -- chopped
  :          fine
      1/2 sm carrot, -- chopped fine
      1/4 lb lean, good quality beef,
  :          preferably chuck, -- ground
  :          twi
      1/4 lb lean, good quality pork,
  :          preferably belly, -- ground
  :          twi
      1/4 lb lean, good quality veal, --
  :          ground twice
      1/8 lb prosciutto crudo,
  :          thicksliced, -- chopped
      1/2 ts salt, -- or to taste
  :          Freshmilled pepper to taste
      1/2 c  good quality, dry white
  :          wine
      2/3 c  milk
      1/8 ts nutmeg, -- preferably
  :          freshgrated
    2 1/2 c  (1 28ounce can) Italian plum
  :          tomatoes, peeled,
  :          seeded and chopped, in
  :          puree
      1/2 c  cream (optional)
        1    white truffle, thinly sliced
  :          at the end -- (optional)
  
  In a large, wide Dutch oven or large, deep skillet,
  saute the butter, chopped onion, celery, and carrot
  until they are soft but not browned. Add the ground
  meats and prosciutto, turning the flame very low. It
  is very important that the meat heat very gently, only
  enough to color it on the outside. Not searing the
  meat allows it to absorb the other flavors of the
  sauce, and will also make it more delicate and creamy.
  Break up and stir the meat as you heat it. You should
  get it to a uniform pink, not brown color. Add the
  salt, pepper and wine. Simmer very gently for several
  minutes until the alcohol evaporates and the liquid
  begins to be absorbed by the meat and vegetables. Stir
  in milk and nutmeg. It is important to add the milk
  before adding the tomatoes for it to be absorbed
  directly by the meat. Cook gently for 10 minutes. Add
  the tomatoes. When the sauce begins to simmer, turn
  the flame down as low as you can. If your burner
  cannot be regulated low enough, insert a "flame
  tamer." Simmer in this way, partially covered, for
  about 4 hours, stirring it gently now and then. Check
  for seasonings and add an additional pinch of nutmeg
  if necessary. If the sauce is being used on fresh
  noodles (not lasagne), and you have a mind to be
  extravagant, add the cream and the finely sliced
  truffle when it is finished. Stir and pour over cooked
  fresh pasta.
  
  Yield: Sauce for 1 pound of pasta
  
  Recipe By     :CHEF DU JOUR SHOW #DJ9212
  
                                        Date: Mon, 28
  Oct 1996 08:56:25 -0500
 
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