T’s Bolognese Meat Sauce (RAGU ALLA BOLOGNESE) Biba's recipe changed up!

1/4 cup butter

1 medium onion,* finely chopped

1 carrot,* finely chopped

1 celery stalk,* finely chopped

1/4 pound pancetta, *finely chopped

1 ½  pounds ground pork or 1 pound pork & ½ pound ground turkey

salt and freshly ground pepper (to taste)

1 cup dry white wine

1 (28 ounces) can of crushed Italian-style tomatoes

1/2 cup milk

 

Melt butter with oil in a large saucepan over medium heat. When butter foams, add onion, carrot, celery, and pancetta. Sauté until lightly browned.

 

Add pork and sauté until meat is no longer pink. Increase heat to high and stir in wine, cook until the wine has almost evaporated.  Press tomatoes through a food mill or sieve to remove seeds. Stir tomato pulp into pork mixture.  Season with salt and pepper.   Cover and reduce heat. Simmer for 1 to 1 1/2 hours or until sauce reaches a medium-thick consistency; stir occasionally during cooking. Just before serving add milk and cook 5 minutes longer, stirring occasionally. 

 

* For this recipe I use my food processor to mince all the vegetables and pancetta!

**This recipe idea came from Northern Italian Cooking by Biba Caggiano.  When I became allergic to beef I came up with this version. 

 

Makes 2 1/2 to 3 cups