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Ragu Bolognese

Source of Recipe

by Shanny, from Joycelyn Winnecke/Scripps-Howard News Service


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10438.1

List of Ingredients

3 slices bacon, finely chopped
1 tbsp. butter
1 tbsp. olive oil
3/4 cup finely chopped onion
3/4 cup finely chopped carrot
1/2 cup finely chopped celery
1/2 pound ground chuck
1/2 pound lean ground pork
1/2 pound ground veal
1/4 pound chicken livers, chopped
salt to taste
fresh ground pepper to taste
1/2 tsp. fresh grated nutmeg
3/4 cup dry white wine
2½ cups beef broth
1½ tsp. tomato paste
1 cup cream


Recipe

Cook the bacon in the butter & olive oil over medium heat, stirring often, until bacon browns. Reduce heat to low; add onion, carrot & celery; cook - stirring often - until vegetables soften and begin to brown. Add the beef, pork & veal and cook - stirring - until meat is browned & broken into small pieces. Add the chicken livers, salt, pepper & nutmeg. Add wine & cook until most has evaporated. Dilute the tomato paste in 1/2 cup of the broth, and stir that into the ragu.

Add the remaining broth & cook over low heat for about 1½ hours. Check seasoning, stir in cream and continue cooking to allow the cream to reduce - about 15 minutes. Toss the ragu with freshly cooked pasta & serve.