Pork & Veal Sauce for Pasta
Serving Size : 4 Preparation Time :0:30
Categories: "Main
Meal" Cuisine: "Italian Style"
1 large carrot -- peeled
1 large onion -- peeled
1 large leek -- washed
400 grams lean veal -- trimmed
400 grams lean pork -- trimmed
125 grams pancetta -- sliced
8 fluid ounces full cream milk
2 fluid ounces cream
10 fluid ounces medium dry white wine
1 800 gram can of Italian tomatoes
1 4oz can tomato puree
2 tablespoons dried oregano
1 bunch fresh basil -- chopped
1 bunch fresh oregano -- chopped
salt and pepper
olive oil
Chop the carrot; onion and leek in a food processor.
Heat the olive oil in a large pan and cook the vegetables until soft but not brown.
Chop the meats to the same size as the vegetables in the food processor and add to the pan. Brown thoroughly breaking up the meat well. It is important to brown the meat as thoroughly as possible at this stage.
Add the milk and cream to the pan and boil until the milk has totally evaporated (it may look curdled at this stage).
Repeat the process with the wine.
Blend the tomatoes and puree until very smooth and add to the meat, rinse the empty cans with water and add to pan with the dried oregano.
Simmer gently for about 2 hours.
Just before serving add the chopped herbs and season to taste.
Description:
"An alternative to regular 'bolognaise' sauce"
Start to Finish Time: "2:30"
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