WHITE BOLOGNESE PASTA Serves 4


2 large carrots cut into 2 inch pieces
1 sweet onion (Vidalia, Osso Sweets, Texas Sweets etc.) quartered
1 large clove garlic peeled
3 stalks celery cut into 2 inch pieces
3 Tbsp. olive oil
2 Tbsp. butter
1/2 lb. ground pork
1/2 lb. ground beef
1/2 cup white wine (do NOT use red wine)
salt and pepper to taste
3/4 cup whole milk
1/2 cup cream or half and half
1 heaping Tbsp. tomato paste
1 1/2 cup hot chicken stock
1/2 cup grated FRESH Parmeggiano-Reggiano cheese
1 lb. Pappardelle, Fettucini, Rigatoni, or other large hefty pasta shape.

METHOD:
Place carrots, celery, garlic and onion in a food processor and blend til finely chopped but still fully textured.
Saute in olive oil and butter til soft but not brown, in a heavy pot about 3 minutes.
Add pork and beef cutting into the meat with a spoon to crumble.
Season with salt and pepper and continue sauteing over medium/low heat til the meat is somewhat dry.

Add the wine and cook slowly til wine dissipates.
Meanwhile, in a bowl or large measuring cup, whisk the tomato paste into the milk and cream til blended. Pour this into saucepan along with the chicken broth and whisk til hot and well well mixed.

Add to the meat mixture and simmer slowly over low heat covered, for 1 hour. Add more chicken stock if mixture becomes dry.

30 minutes before the sauce is done, cook pasta according to pkg. directions adding 1 Tbsp. salt to the water. DO NOT ADD OLIVE OIL TO THE WATER. This causes the sauce to slide off the pasta.
Add cooked pasta to the sauce and blend thoroughly. Plate topping with liberal amounts of parmesan cheese.

NOTE: This sauce can me made up to 3 days ahead and refrigerated til ready to use. Simple reheat slowly.