MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: N.Y.T.'s 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

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