Serving Size : 2
1/4 c Butter
2 tbsps Olive oil
1 med Onion, minced
1 Carrot, minced
1 rib celery, minced
1/4 lb Pancetta, minced
1-1/2 lbs Ground veal (ground beef)
Salt and pepper
1 c Dry white wine
28 ozs Italian crushed tomatoes, canned
1/2 c Milk
Melt butter with oil in lg saucepan. When foam subsides, add vegs and pancetta. Satue over med heat until lightly browned. Add meat. 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 potato pulp into veal mixture. Cover and reduce heat. Simmer 1-1-1/2 hrs or until sauce reaches a med thick consistency. Stir occasionally during cooking. Add milk and cook 5 mins longer.
Per serving (excluding unknown items): 593 Calories; 43g Fat (74% calories from fat); 19g Protein; 14g Carbohydrate; 109mg Cholesterol; 1826mg Sodium