This North Italian recipe comes from Bologna Italy One unusual characteristic of this Bolognese sauce is that it has no garlic but there is a hint of ground nutmeg Serve over hot cooked pasta
Prep Time
1 hr 30 mins
Dificult
Medium
Servings
28
Ingredients
Instructions
In a large skillet
melt 2 tablespoons butter over medium heat. Add onion
carrot
celery
and pancetta; cook
stirring often
until lightly browned
about 10 minutes. Transfer to a heavy large saucepan.
In the same skillet
heat olive oil over medium heat. Cook and stir ground pork and beef in hot oil until crumbly and browned. Pour in wine
increase heat to medium-high
and boil briskly
stirring constantly
until almost all of the liquid has evaporated. Transfer ground meat mixture to the saucepan with pancetta and vegetables. Set the skillet aside.
Stir beef stock and tomato paste into the saucepan; bring to a boil. Reduce heat and simmer
partially covered
for 45 minutes
stirring occasionally.
Meanwhile
melt remaining 2 tablespoons butter in the skillet over medium-high heat. Sauté chicken livers in hot butter until firm and lightly browned
3 to 4 minutes. Remove livers from the skillet and dice. Set aside and add to sauce 10 minutes before it is done.
A few minutes before serving
stir in cream and cook until sauce is heated through. Season with salt
