North Italian Meat Sauce (Ragu Bolognese)
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
4 tbsps
Butter (divided)110 g
Pancetta (diced)1 cup
Onion (diced)1 cup
Carrot (chopped)1 cup
Celery (chopped)2 tbsps
Olive Oil450 g
Lean Ground Beef340 g
Ground Pork (lean)1 cup
White Wine2 cups
Beef Stock2 tbsps
Tomato Paste450 g
Chicken Liver1 cup
Heavy Whipping Cream1 pinch
Ground Nutmeg1 tsp
Salt (to taste)Directions:
1
In a large skillet, melt 2 tablespoons butter over medium heat
2
Add pancetta, onion, carrot, and celery and cook, stirring often, for 10 minutes or until lightly browned
3
Transfer to a heavy large saucepan
4
In same skillet, heat olive oil
5
Cook ground beef and pork over medium heat, stirring to break up any lumps, until browned
6
Pour in the wine, increase the heat and boil briskly, stirring constantly, until almost all of the liquid has evaporated
7
Transfer ground meat mixture to the saucepan with the pancetta and vegetables
8
Set skillet aside
9
Stir the beef stock and tomato paste into the saucepan
10
Bring sauce to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally
11
Meanwhile, melt remaining 2 tablespoons of butter over medium-high heat in the original skillet
12
Add chicken livers and saute for 3 to 4 minutes, or until firm and lightly browned
13
Remove livers from skillet and dice
14
Set aside and add to sauce 10 minutes before it is done
15
A few minutes before serving, stir in the cream and let it heat through
16
Season sauce with nutmeg, salt, and pepper to taste