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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Young
Servings: 2 ½ to 3 cups sauce
Biba Caggiano says this recipe has been in her family for generations. She's from Italy.
¼ cup butter
2 tablespoons olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
¼ pound pancetta, finely chopped
1 ½ pound ground veal
salt and freshly ground pepper to taste
1 cup dry white wine
1 (28 ounce) can crushed Italian style tomatoes
½ cup milk
Melt butter with oil in a large saucepan. When butter foams, add the onion, carrot, celery and pancetta. Sauté over medium heat until lightly browned. Add veal. Cook and stir until meat is no longer pink. Season with salt and pepper. Increase heat and stir in wine. Cook until wine has evaporated. Press tomatoes through a food mill or sieve to remove seeds. Stir tomatoes into veal mixture. Cover and reduce heat. Simmer 1 to 1 ½ hours or until sauce reaches a medium thick consistency. Stir occasionally during cooking. Add milk and cook 5 minutes longer.