Bolognese Meat Sauce


Yield: 10 portions

2/3c. Pancetta, minced
2c. Onion, minced
1c. Carrot, minced
2/3c. Celery, minced
2T. Butter
2T. Olive oil
1# Beef, lean, ground
1# Pork, lean, ground
1/2c. Chicken livers, cleaned, minced
2c. White wine
6T. Tomato paste
Fine ground black pepper
Nutmeg, fresh grated, added gradually
1qt+ Chicken stock
2c. Cream


1. Render out pancetta GENTLY in oil and butter until golden brown, use low to moderate heat.
2. Add onions, carrots and celery. Cook until lightly browned.
3. Add meat and cook until red color is just gone.
4. Add chicken livers, and cook until just barely done.
5. Add wine and cook out.
6. Add tomato paste, and mix in well, cook for 2 to 3 minutes. Add stock.
7. Bring to simmer. Cover and simmer for 2 hours. Add more broth if necessary.
8. After 2 hours, remove cover. Simmer uncovered if necessary to reduce liquid if too runny.
9. Add cream to finish.

Note: A traditional Ragu Bolognese requires long slow cooking. Each step in the process is important. While every chef in Bologna has his or hers own version, the slow cooking and care given, determines the quality.
Add salt and pepper gradually as necessary. it is important to season gradually, and to build up flavors. Add nutmeg gradually, it should be used carefully.

This recipe can be used over any pasta or even in lasagna.