SALSA ALLA BOLOGNESE

      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
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