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* Exported from MasterCook *

Classic Bolognese Sauce

Recipe By :Lynne Rossetto Kasper
Serving Size : 1 Preparation Emeril Lagasse Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Heavy cream
10 ounces Pancetta -- diced
1 cup Small-diced carrots
3/4 cup Small-diced celery
1 cup Small-diced onions
3/4 pound Ground chuck
1/2 pound Ground veal
1/2 cup Dry white wine
1 tablespoon Minced garlic
2 tablespoons Italian tomato paste diluted in
10 tablespoons Meat stock
1 cup Whole milk
Salt -- to taste
Freshly-ground black pepper -- to taste

In a small sauce pot, bring the cream up to a simmer and reduce by 1/3.
About 6 tablespoons of cream should be remaining. In a sauce pot, render the pancetta over medium heat, about 8 minutes, or until almost all the fat is rendered. Stir in the carrots, celery, and onions. Season with salt and pepper. Saute the vegetables for about 3 minutes or until the vegetables are translucent.
In a mixing bowl, combine the meats. Season the meats with salt and pepper. Increase the heat and stir in the meat. Brown the meat for 5 minutes, or until the meat is medium brown in color. Stir in the wine,
garlic and diluted tomato paste, and reduce the heat to very low. Cook partially covered for 2 hours. From time to time stir in a tablespoon or so of the milk, by the end of the two hours the milk should be
incorporated. Stir in the reduced cream. Season with salt and black pepper.

This recipe yields sauce for 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse
Recipe adapted from SPLENDID TABLE by Lynne Rossetto Kasper
From the TV FOOD NETWORK - (Show # EM-1B13 broadcast 04-29-1998)Per serving: 2432 Calories (kcal); 162g Total Fat; (63% calories from fat); 194g Protein; 19g Carbohydrate; 836mg Cholesterol; 8233mg Sodium
Food Exchanges: 0 Grain(Starch); 26 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 19 Fat; 0 Other CarbohydratesNutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0