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| Name: | Ragu Bolognese | Contributor: | Leigh Ann Hussey |
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| Description: | The sauce that would make a phone book taste good | Posted: | 2010-10-30 |
| Key words: | pasta | Category: | Main Dishes |
| ID: | 882 | Updated: | 2010-10-30 15:02:19 |
| Ingredients: | 1/4 lb (1 C) smoked turkey breast or turkey ham, coarse-chopped
1 C chopped onions 1/4 C chopped carrots 1/4 C chopped celery 4 T butter, divided 2 T olive oil 1 lb ground round 1/2 C dry white wine 2 C beef stock 2 T tomato paste 1/2 lb chicken livers 1 C heavy cream pinch nutmeg |
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| Preparation: | Process ham and veggies until minced fine.
Melt 2T of the butter with the oil in a heavy skillet, saute the mixture, stirring frequently, until light brown. Transfer it to a saucepan. Brown the ground meat in the cleared skillet. Pour in the wine, turn up the heat, and boil most of the liquid away. Add the meat to the saucepan, stir in stock and tomato paste, bring to boil then reduce heat and simmer partly covered for 45 minutes, stirring occasionally. Meanwhile, melt remaining butter in the same skillet and cook the livers 3-4 minutes, then dice and add them to the sauce 10 minutes before it's done. A few minutes before serving, stir in cream and heat through. Season to taste with nutmeg, salt and pepper. |
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