Name: Country-Style Bolognese Sauce
Ingredients: 1/4 lb Bacon -- chopped; 1 md Onion -- finely chopped; 6 Cloves Garlic -- finely; Chopped/crush; 1 Celery Stalk -- finely; Chopped; 1 md Carrot -- finely chopped; 3 tb Olive Oil; 1 lb Lean -- ground beef; 1 c Chicken Or Beef Broth --; (canned consomme is; 1 c Dry White Wine; 4 c Canned Peeled Italian; Tomatoes -- roughly cut,; Undrain; 1 sm Can Tomato Paste; 1 ts Salt; Freshly Ground Pepper; 1 tb Oregano; 1 ds Red Pepper Flakes; 1/4 ts Nutmeg -- freshly grated

Mercy even with us is an optional virtue; we do not have to be merciful. We usually admire people who are, but we do not say that people must be so. We say everybody must be just. We say, for example, an employer, if he agrees to pay a certain wage, must pay that particular wage. If he does not pay it, then he is unjust and is liable to a lawsuit. All our contracts are based on the integrity and honesty and justice of people with whom we do business. They are actually subject to trials and imprisonment and even execution if they violate their duty of man to man. What about mercy among men? We love it. We admire it. We encourage it. We sometimes practice it. But we do not say mercy is obligatory… If this is true even of human affairs, we can see immediately that God does not have to be merciful. He gave us life and conscience. He gave us intelligence to meet our obligations, and He has a right to hold us responsible for using them. He has no further obligation to forgive us if we do not. We say that the Judge of all the earth cannot do wrong, but we cannot say that the Judge of all the earth must be merciful.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Italian	Beef, Italian, Meat, Sauces, Vegetables	1	Servings

INGREDIENTS

1/4	lb	Bacon — chopped
1	md	Onion — finely chopped
6		Cloves Garlic — finely
		Chopped/crush
1		Celery Stalk — finely
		Chopped
1	md	Carrot — finely chopped
3	tb	Olive Oil
1	lb	Lean — ground beef
1	c	Chicken Or Beef Broth —
		(canned consomme is
1	c	Dry White Wine
4	c	Canned Peeled Italian
		Tomatoes — roughly cut,
		Undrain
1	sm	Can Tomato Paste
1	ts	Salt
		Freshly Ground Pepper
1	tb	Oregano
1	ds	Red Pepper Flakes
1/4	ts	Nutmeg — freshly grated

INSTRUCTIONS

In a small skillet or frypan, fry the bacon.  Drain off the fat as it
accumulates in the pan.  Remove from skillet when bacon is leathery but not
yet crisp. Distribute bacon on one or two paper towels, roll them up, and
give them a good squeeze so the paper absorbs most of the remaining bacon
fat.  Set aside.  Heat the oil in a deep, heavy non-aluminum kettle (an
enameled cast iron casserole or large skillet will do) and add the
vegetables.  Cook, stirring, over low heat until the onions are translucent
and the vegetables are softened. Add the beef, using a wooden spoon to
break up any lumps. Cook only until the meat loses its raw red color. Do
not let it brown.  Add the cooked bacon, broth, and wine, raise the heat,
and cook until the sauce thickens a little. Add the tomatoes, tomato paste,
salt, pepper, oregano, pepper flakes, and nutmeg, and stir well. Taste and
adjust the seasonings. When the sauce begins to bubble, lower the heat and
simmer very slowly, partly covered, for about 4 hours. Stir occasionally to
prevent sticking. Before serving, taste again for seasoning and adjust.
This sauce freezes well and keeps for about a week in the refrigerator. If
you cannot find lean ground beef, pick out a round steak or some sirloin
and have the butcher trim and grind it for you.
Recipe By     : "[Julian Manders]" <pnh0jhm@PNH10.MED.NAVY.MIL>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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