Bolognese

Bolognese

4 lb lamb (or whatever)

6 c milk (whole or at least 2%)

1/2 lb bacon

1 lb carrots

4 large onion

8 stalks celery

1 giant can (6 lb 10 oz) tomatos - chopped, or quick food process

4 t black pepper (no more)

3 T basil

3 T rosemary

6 c wine

4 red peppers

4 t salt

1/2 lb stilton or 1/4 gorgonzola

Brown meat, drain fat, In batches of no more than 1/3 of a food processor pulse process for 2-3 seconds total. You are looking to break it down to a crumbly consistency, but not to a paste, nor as fine as sand.

Return the meat to the pan, add just enough milk to cover the meat. Raise heat to a slow simmer, stir periodically. As the milk boils down, add more and return to a simmer repeatedly.

Brown bacon in a heavy skillet, pour off about half the fat, retaining may a 1/4 cup

Chop and sautee carrots, onions, celery with the bacon and some olive oil until soft, but not browned

Add the tomato, wine and stilton, simmer forever

When the meat has taken in the milk, add it to the tomato sauce, cook for another 15-30 minutes.

Makes 7-9 quarts