Bolognese Sauce


Makes 3 Cups

Ingredients

  • 1 medium Onion, Finely chopped
  • 2 medium Sized Carrots, Finely Minced
  • 2 medium Stalks of Celery, Finely Minced
  • 3 ounces Prosciutto or Pancetta, Finely Chopped
  • 6 ounces Ground Veal
  • 4 ounces Chicken Livers, Finely Chopped
  • 4 Tablespoons Olive Oil
  • 4 Tablespoons Butter
  • 1 pound Canned or Fresh Prepared Tomatoes
  • 1/2 cup dry White Wine
  • Salt & Pepper
  • pinch Of Nutmeg
  • pinch Of Dried Hot Peppers
  • 3/4 cup Beef Broth
  • 1/2 to 3/4 cup Heavy Cream

Directions

Heat the butter and oil in a heavy saucepan over medium heat.

Add the chopped vegetables and sauté until softened.

Add the ground and chopped meats and cook for about 10 minutes or until the meat is fully cooked and browned bits begin to form along the bottom.

Add the wine to the pot and let evaporate, stirring up the browned bits.

Add the tomatoes and simmer for around 30 minutes. Season to taste, and add 1/2 of the broth.

Cover and simmer another 45 minutes, adding additional broth if the sauce becomes too thick. Taste the sauce and add additional seasoning if needed.

Add enough cream to lighten the color in the last 5 minutes of cooking.

Remove from heat.

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