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North Italian Meat Sauce (Ragu Bolognese)

By: MARBALET

"This recipe comes from the Northern Italy areas, from Bologna. One unusual characteristic of this sauce is that there is no garlic in it-but there is a hint of ground nutmeg. Serve over hot, cooked pasta."

Rating: Read Reviews (23)

Rate/Review | 988 people have saved this

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What to Drink?
	Sangiovese
	Shaggy's Manhattan

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 1/2 quarts

Ingredients

1 cup chopped ham
1 cup chopped onion
1 cup coarsely chopped carrots
1/2 cup chopped celery
4 tablespoons butter
2 tablespoons olive oil
1/4 pound lean ground beef
12 ounces lean ground pork
1/2 cup white wine
2 cups beef stock
2 tablespoons tomato paste
1/2 pound chicken liver
1 cup heavy whipping cream
1 pinch ground nutmeg
salt and pepper to taste

Directions

Combine the ham, onions, carrots and celery on a cutting board and chop into very small pieces. In a large skillet melt butter or margarine over medium heat. Add ham mixture and saute, stirring often, for 10 minutes or until lightly browned. Transfer to a heavy large saucepan.
In same skillet heat olive oil and lightly brown beef and pork over medium heat, stirring constantly to break up any lumps. Pour in the wine, increased the heat and boil briskly, still stirring constantly, until almost all of the liquid has evaporated. Add ground meat mixture to ham mixture in saucepan. Stir in the stock and tomato paste. Bring all to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally.
Meanwhile, melt remaining 2 tablespoons of butter or margarine over high heat in the original skillet. Add chicken livers and saute for 3 to 4 minutes, or until firm and lightly browned. Remove livers from skillet and dice. Set aside and add to sauce 10 minutes before it is done. A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt and pepper to taste.