Bolognese sauce

Once again simple and tasty adjust seasonings and spices to your palate. If you make this and enjoy it please take your photo and add to the recipe thank you

Keith Vigon @cook_4574654

United Kingdom

Once again simple and tasty adjust seasonings and spices to your palate. If you make this and enjoy it please take your photo and add to the recipe thank you

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Ingredients

1medium onion, finely chopped
2medium-size carrots, finely minced
2medium stalks of celery, finely minced
3 ouncesprosciutto or pancetta, finely chopped
6 ouncesground beef
6 ouncesground veal
4 ounceschicken livers, finely chopped
4 tbspolive oil
4 tbspbutter
£1 canned (Italian) or fresh prepared tomatoes
1/2 cupsdry white wine
to tasteSalt and pepper
Pinchnutmeg
Pinchdried hot peppers or to taste
3/4 cupsbeef broth
1/2-3/4 cupsheavy cream

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Steps

1

Heat the butter and oil in a heavy saucepan over medium heat. Add the chopped vegetables and sauté until softened. Add the ground and chopped meats and cook for about 10 minutes or until the meat is fully cooked and browned bits begin to form along the bottom.
2

Add the wine to the part and let evaporate slowly, stirring up the browned bits.
3

Add the tomatoes and simmer for about 30 minutes. Season to taste and add half of the broth.
4

Cover and simmer for about 45 minutes, adding additional broth if the sauce becomes too thick.
5

Taste the sauce and add additional seasoning if needed.
6

Add enough cream to lighten the colour in the last 5 minutes of cooking.
7

Remove from heat, pour into large sauce boat's or a serving dish place on the table for your guests to pour over their pasta