Bolognese Meat Sauce
Melt butter with oil in a large saucepan. When the butter foams, add onion, carrot, celery and pancetta. Saute over medium heat until lightly browned. Add veal. Cook and stir until meat is no longer pink. Season with salt and pepper.
Pancetta is the same cut of pork as bacon. It is cured with salt and is not smoked. It comes rolled up like a large salami. Pancetta is widely used in Italian cooking, especially in Emilia-Romagna, and is vital to many dishes. You can substitute domestic bacon for pancetta, just blanch in boiling water for two to three minutes to reduce the smoky flavor. Fresh side pork can can also be used. You may also use ground beef in place of veal.
2.5 to 3 cups of sauce
Monday, November 30, 2009 - 1:25pm