This North Italian Bolognese sauce features pancetta, ground pork, and ground beef in a creamy wine sauce, finished with chicken livers and nutmeg.
Preparation Time
25 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 30 mins
Calories
135 Calories
Recipe Instructions
Step 1
In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, carrot, celery, and pancetta; cook, stirring often, until lightly browned, about 10 minutes. Transfer to a heavy large saucepan.
Step 2
In the same skillet, heat olive oil over medium heat. Cook and stir ground pork and beef in hot oil until crumbly and browned. Pour in wine, increase heat to medium-high, and boil briskly, stirring constantly, until almost all of the liquid has evaporated. Transfer ground meat mixture to the saucepan with pancetta and vegetables. Set the skillet aside.
Step 3
Stir beef stock and tomato paste into the saucepan; bring to a boil. Reduce heat and simmer, partially covered, for 45 minutes, stirring occasionally.
Step 4
Meanwhile, melt remaining 2 tablespoons butter in the skillet over medium-high heat. Sauté chicken livers in hot butter until firm and lightly browned, 3 to 4 minutes. Remove livers from the skillet and dice. Set aside and add to sauce 10 minutes before it is done.
Step 5
A few minutes before serving, stir in cream and cook until sauce is heated through. Season with salt, pepper, and nutmeg.
Ingredients
1 pinch ground nutmeg
1 cup heavy whipping cream
2 tablespoons olive oil
1 teaspoon salt, or to taste
4 tablespoons butter, divided
1 cup diced onion
2 tablespoons tomato paste
4 ounces pancetta, diced
1 cup chopped carrot
12 ounces lean ground pork
2 cups beef stock
0.5 cup chopped celery
0.5 cup white wine
0.5 teaspoon freshly ground black pepper, or to taste
