Ragu sauce

northern Italian sauce Ragu Bolognese

Ragu sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup chopped ham

  • 1

    cup chopped onion

  • 1

    cup coarsely chopped carrots

  • ½

    cup chopped celery

  • 4

    tbs butter

  • 2

    tbs olive oil

  • ¼

    lb lean ground beef

  • 12

    ounces lean ground pork

  • ½

    cup white wine

  • 2

    cups stock

  • 2

    tbs tomatoe sauce

  • ½

    lb chicken liver

  • 1

    cup heavy cream

  • 1

    pinch ground nutmeg

  • salt/pepper

Directions

combine the ham,onion,carrot,&celery on a cutting board &chop into v small pieces.In a large skillet melt butter over medium heat add ham mix & saute,stirring often for 10 minor lightly browned. transfer to a large saucepan. In same skillet heat olive oil & lightly brown beef & pork over medium heat,stirring occasionally to breakup any lumps.Pour in wine,increase heat & boil briskly,still stirring constantly,almost until all liquid has evaperated.Add ground mix to ham mix in saucepan.Stir in stock & tomatoe paste.Bring to boil over high heat then reduce heat & simmer partially covered for 45min stirring occasionally. Meanwhile,melt remaining 2tbs of butter over high heat in the original skillet.Add chicken livers& saute 3 or 4 min or until firm & lightly browned. Remove livers & dice.Set aside & add to sauce 10 min before it is done. A few min beore serving stir in cream& let it heat thr. Season sauce with nutmeg ,salt & pepper.


Nutrition

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