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Bolognese Pasta Sauce

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 beef stock
1 cup whole milk
Salt and black pepper

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 and is
in peas size granular pieces. 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

Yield: 4 servings


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