Veal Bolognese

By Cyndi645

Ingredients

• 1 T olive oil
• 3 T butter
• 1/2 c chopped onion
• 2/3 c chopped celery
• 2/3 c chopped carrot
• 3/4 lb ground veal
• salt
• pepper (ground fresh from mill)
• 1 c whole milk
• whole nutmet (freshly ground)
• 1 c dry white wine
• 1 1/2 c canned imported Italian
• plum tomatoes, cut up
• w/juice
• locatelli pasta

Preparation

Step 1

Put the oil/butter and chopped onion in pot and turn the heat 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 the vegetables to coat them well.

Add the ground veal, 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 the milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating, about 1/8 tsp, of nutmet 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 a low simmer, with just an intermittent bubble breaking through to surface. Simmer uncovered for 3 hours. Serve over pasta.