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North Italian Meat Sauce (Ragu Bolognese)

SUBMITTED BY: MARBALET PHOTO BY: Allrecipes

"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."

RECIPE RATING:

Read Reviews (12)

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Original recipe yield 3 1/2 quarts

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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.

FOOTNOTES

Wine Tip
Try with an Italian red like Barbera, Montepulciano or Chianti Classico.

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REVIEWS

Reviewed on Oct. 4, 2003 by SOGOLONDJATA

This is so rich and lovely and filling and beautiful! Just gorgeous gorgeous stuff. I make a... MORE

Reviewed on Jan. 9, 2005 by HEBH

This is a great Bolognese! I agree with a previous review that a Cuisinart really helps with... MORE

Reviewed on Jan. 9, 2008 by STARDUST_331

If you're looking for a red sauce, this is not it! It's very rich, very very good. I pureed... MORE

Reviewed on Feb. 18, 2007 by zip

I have made this recipe many times with great success. I usually follow the recipe amounts and... MORE

Reviewed on Sep. 18, 2007 by VICKY464

Excellent recipe. I used all beef since I didnt have pork. Also used chicken broth instead... MORE

Reviewed on Sep. 20, 2006 by VORCHA

I use prosicutto instead of ham, used 1/2 lb of Italian sausage for 1/2 lb of the pork, and... MORE

Reviewed on Jan. 6, 2008 by Julie B.

I ate this right out of the pot. I used red wine, added a french shallot and a couple of fresh... MORE

Reviewed on Jun. 8, 2008 by savories

Velvety, rich and lovely...omitted the livers....had it with whole wheat penne. My family is... MORE

Reviewed on Dec. 31, 2007 by CHRIA

Yummy as is. MORE

Reviewed on Oct. 26, 2007 by

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