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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Marcella Hazan's Bolognese Sauce   
    Categories: Beef, Vegetables, Wine, Cheese, Pasta   
         Yield: 2 Servings   
       
         1 tb Oil   
         3 tb Butter plus 1 tablespoon for   
              - tossing the pasta   
       1/2 c  Chopped onion   
       2/3 c  Chopped celery   
       1/2 c  Chopped carrot   
        12 oz Ground beef chuck   
              Salt & black pepper; ground   
              - fresh from the mill   
         1 c  Whole milk   
              Whole nutmeg   
         1 c  Dry white wine   
     1 1/2 c  Canned imported Italian plum   
              - tomatoes; cut up, w/juices   
     1 1/2 lb Pasta   
              Fresh grated Parmigiano-   
              - Reggiano cheese; at table   
       
     Put the oil, butter and chopped onion in the pot and   
     turn the heat on to medium. Cook and stir the onion   
     until it has become translucent, then add the chopped   
     celery and carrot. Cook for about 2 minutes, stirring   
     vegetables to coat them well.   
        
     Add ground beef, a large pinch of salt and a few   
     grindings of pepper. Crumble the meat with a fork, stir   
     well and cook until the beef has lost its raw, red   
     color.   
        
     Add milk and let it simmer gently, stirring frequently,   
     until it has bubbled away completely. Add a tiny grating   
     ~- about 1/8 teaspoon -- of nutmeg, and stir.   
        
     Add the wine, let it simmer until it has evaporated,   
     then add the tomatoes and stir thoroughly to coat all   
     ingredients well. When the tomatoes begin to bubble,   
     turn the heat down so that the sauce cooks at the   
     laziest of simmers, with just an intermittent bubble   
     breaking through to the surface. Cook, uncovered, for 3   
     hours or more, stirring from time to time. While the   
     sauce is cooking, you are likely to find that it begins   
     to dry out and the fat separates from the meat. To keep   
     it from sticking, add 1/2 cup of water whenever   
     necessary. At the end, however, no water at all must be   
     left and the fat must separate from the sauce. Taste and   
     correct for salt.   
        
     Toss with cooked drained pasta, adding the tablespoon of   
     butter, and serve with freshly grated Parmesan on the   
     side.   
        
     Yield: 2 heaping cups, for about 6 servings and 1 1/2   
     pounds pasta   
        
     ECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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