North Italian Meat Sauce (Ragu Bolognese)

In this classic Bolognese sauce, pancetta, ground pork, and ground beef are cooked with vegetables and white wine with just a hint of tomato paste. It's finished with diced chicken livers, cream, and a pinch of nutmeg. Serve over hot cooked pasta.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 30 mins
• Calories: 135 Calories

Ingredients

• 1 pinch ground nutmeg
• 1 cup heavy whipping cream
• 2 tablespoons olive oil
• 1 teaspoon salt, or to taste
• ½ cup chopped celery
• 4 tablespoons butter, divided
• 1 cup diced onion
• ½ cup white wine
• 2 tablespoons tomato paste
• 4 ounces pancetta, diced
• 1 cup chopped carrot
• ¼ pound lean ground beef
• 12 ounces lean ground pork
• 2 cups beef stock
• ½ pound chicken liver
• ½ teaspoon freshly ground black pepper, or to taste

Recipe Instructions

Step 1

In a large skillet, melt 2 tablespoons butter over medium heat. Add pancetta, onion, carrot, and celery and cook, stirring often, for 10 minutes or until lightly browned. Transfer to a heavy large saucepan.

Step 2

In same skillet, heat olive oil. Cook ground beef and pork over medium heat, stirring to break up any lumps, until browned. Pour in the wine, increase the heat and boil briskly, stirring constantly, until almost all of the liquid has evaporated. Transfer ground meat mixture to the saucepan with the pancetta and vegetables. Set skillet aside.

Step 3

Stir the beef stock and tomato paste into the saucepan. Bring sauce to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally.

Step 4

Meanwhile, melt remaining 2 tablespoons of butter over medium-high heat in the original skillet. Add chicken livers and saute for 3 to 4 minutes, or until firm and lightly browned. Remove livers from skillet and dice. Set aside and add to sauce 10 minutes before it is done. A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt, and pepper to taste.