is one of the recipes that has been provided by
Shirley Cline from San Fransisco. Shirley said:
is one of three Bolognese style sauces that
I have sent for everyone to try".
Tblsp. sweet (unsalted) butter
1 small white or yellow onion, chopped fine
1 small celery stalk, chopped fine
1/2 small carrot, chopped fine
1/4 lb. lean, good quality beef, preferably
chuck, ground twice
1/4 lb. lean, good quality pork, ground twice
1/4 lean, good quality veal, ground twice
1/8 lb. prosciutto, thick sliced, chopped
1/2 tsp. salt, or to taste
Freshly grated black pepper to taste
1/2 cup good quality, dry white wine
2/3 cup milk
1/8 tsp. nutmeg, preferably freshly grated
2 1/2 cups (1 28 oz.) can Italian plum tomatoes,
peeled, seeded and chopped, in purée
1/2 cup cream
1 white truffle, thinly sliced at the end
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 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. Add the cream. Stir and
pour over cooked fresh pasta. Makes enough for
1 pound of pasta