Bolognese Sauce

Click to Enlarge	Bolognese Sauce Italian
Click to Enlarge	For 4 # Effort: Sched: DoAhead:	pasta moderate 3 hrs Yes		This is a major Italian meat sauce used for lasagna and other famous pasta dishes - shown here with fettuccini. This recipe is traditional but there are many variations, particularly in the mix of meats. People who avoid veal can substitute lamb and the pork may be replaced with sausage.

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Bacon
Prosciutto
Beef lean
Veal
Pork lean
Onion white
Carrot
Celery
Tomatoes 28oz
Mushrooms
Chicken Livers
Butter
Stock chicken
White Wine dry
Salt
Pepper
Cloves
Nutmeg fresh
Water
Cream heavy

Prep

Chop BACON small.
Chop PROSCIUTTO small.
Chop BEEF, VEAL and PORK very small, mix. Best chop with a knife, a food processor will be either too uneven or too fine and ground is a different texture.
Chop ONIONS, CARROTS and CELERY very small, mix.
Drain TOMATOES keeping the liquid, chop small and return to the liquid.
Stem MUSHROOMS and slice caps in half one way, then in thin slices crosswise, chop CHICKEN LIVERS small, mix.

Run

Fry Bacon in BUTTER gently until softened, add Prosciutto and fry stirring 2 minutes.
Stir in Onion mix and fry stirring over moderate heat until soft.
Stir in Meat mix and fry stirring over moderate heat until exuded liquid is evaporated and onions threaten to take color.
Stir in STOCK and WINE, raise heat slightly and cook stirring frequently until sauce is thickened.
Stir in Tomatos, SALT, PEPPER, CLOVES and grated NUTMEG and WATER, bring to a simmer and simmer covered 1 hour stirring occasionally.
Stir in Mushroom Liver mix and simmer another 10 minutes.
Just before using stir in CREAM and bring back to a simmer.

NOTES:

U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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