Recipe North Italian Meat Sauce (Ragu Bolognese) (Pork)

Required 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

Preparing/Cooking:

• 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.

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