Bolognese Meat Sauce - Ragu Alla Bolognese

Serving Size  : 6 
Ingredients:
   1/4  cup           butter
   2      tablespoons   olive oil
   1      medium        onion -- chopped fine
   1                    carrot -- chopped fine
   1                    celery stalk -- chopped fine
   1/4  pound         pancetta -- (see note below)
   1 1/2  pounds        ground veal
   1                    salt and pepper to taste
   1      cup           dry white wine
   1      can           crushed tomatoes -- (28 oz)
   1/2  cup           milk

Method:

Pancetta is the same cut of pork as bacon.  It is cured with salt and
is not smoked.  It comes rolled up like a large salami.  Widely used
in Italian cooking, especially in Emilia-Romagna, it is vital to many
dishes.  If available, buy a large quantity, cut into several pieces
and freeze it.  You can substitute domestic bacon for pancetta.  It
must be blanched in boiling water for two to three minutes to reduce
the smoky flavour.  Fresh side pork can can also be used.
Melt butter with oil in a large saucepan.  When the butter foams, add
onion, carrot, celery and pancetta.  Sautiover 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 (one 28 oz. can crushed Italian-style tomatoes) through
food mill or sieve, to remove seeds and skin.  Stir tomato pulp into
veal mixture.
Cover and reduce heat.  Simmer 1 to 1-1/2 hours or until sauce reaches
a medium-thick consistency.  Stir occasionally during cooking.  Add
Milk and cook 5 minutes longer.

Makes 2-1/2 to 3 cups of sauce.