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Ragu sauce

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northern Italian sauce
Ragu Bolognese

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Ingredients

  • 1 cup chopped ham
  • 1 cup chopped onion
  • 1 cup coarsely chopped carrots
  • 1/2 cup chopped celery
  • 4 tbs butter
  • 2 tbs olive oil
  • 1/4 lb lean ground beef
  • 12 ounces lean ground pork
  • 1/2 cup white wine
  • 2 cups stock
  • 2 tbs tomatoe sauce
  • 1/2 lb chicken liver
  • 1 cup heavy cream
  • 1 pinch ground nutmeg
  • salt/pepper

Details

Servings 10
Preparation time 20mins
Cooking time 21mins

Preparation

Step 1

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.

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