Bolognese Sauce
 
3 Tbsp  chopped bacon
3 Tbsp  butter
4 Tbsp  chopped prosciutto
2 small  white onions, chopped
2 small  carrots, chopped
2   celery ribs, chopped
1/2 lb.  beef chuck, chopped
1/2 lb.  veal, chopped
1/4 lb.  lean pork, chopped
1 cup  chicken broth
1 cup  dry white wine
3 large  ripe tomatoes, peeled and diced
  or 2 cup Italian plum tomatoes (one 1 lb. can)
1 tsp  salt
  liberal amount of milled black pepper
1   whole clove
1/3 tsp  grated nutmeg
2 cup  hot water
1/2 lb.  mushrooms, sliced
3   raw chicken livers, chopped
3/4 cup  heavy cream
 
Cook bacon in butter until soft; add prosciutto and simmer for 2 minutes. 
Add onions, carrots, celery; cook until soft. Stir in the beef, veal, and 
pork; simmer until half done, the beef pink. Then stir in the broth and wine, 
raise heat slightly, and cook until sauce thickens, stirring constantly. Blend 
in the tomatoes (if canned, first put through strainer or food mill). Add 
salt, pepper, clove, nutmeg, stir in well, and taste for correct amounts. 
Blend in hot water, cover pan, and simmer over low heat for 1 hour, raisin 
cover and stirring frequently. Now blend in the mushrooms and the chicken 
livers. Raise heat slightly and cook, uncovered, for 5 minutes. Just before 
using the sauce, blend in the heavy cream, stirring the mixture well. Makes 
about 5 cups. 
 
 
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(ID: 80377) Mirror: rec.food.recipes: Thu, Oct 3, 2002


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