Description
This recipe comes from Bologna, Italy. 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.
Ingredients
- 4 tablespoons butter, divided
- 4 ounces pancetta, diced
- 1 cup diced onion
- 1 cup chopped carrot
- ½ cup chopped celery
- 2 tablespoons olive oil
- ¼ pound lean ground beef
- 12 ounces lean ground pork
- ½ cup white wine
- 2 cups beef stock
- 2 tablespoons tomato paste
- ½ pound chicken liver
- 1 cup heavy whipping cream
- 1 pinch ground nutmeg
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
Instructions
- In a large skillet
- melt 2 tablespoons butter over medium heat. Add pancetta
- onion
- carrot
- and celery and cook
- stirring often
- for 10 minutes or until lightly browned. Transfer to a heavy large saucepan.
- In same skillet
- heat olive oil. Cook ground beef and pork over medium heat
- stirring to break up any lumps
- until browned. Pour in the wine
- increase the heat and boil briskly
- stirring constantly
- until almost all of the liquid has evaporated. Transfer ground meat mixture to the saucepan with the pancetta and vegetables. Set skillet aside.
- Stir the beef stock and tomato paste into the saucepan. Bring sauce 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 over medium-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.
Prep Time: 25 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 30 mins
Servings: 28