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About this recipe:
This is not your ordinary 'spag bol' - this recipe comes straight from Bologna. One unusual characteristic of this sauce is that there is no garlic in it, but there is a hint of ground nutmeg. Serve over pasta.
125g prosciutto, chopped
1 large red onion, finely chopped
150 g carrots, finely diced
2 to 3 stalks celery, finely chopped
4 tablespoons butter
2 tablespoons (30ml) olive oil
125g lean beef mince
375g pork mince
125ml (1/2 cup) white wine
500ml (2 cups) beef stock
2 tablespoons tomato purée
250g chicken livers
250 ml (1 cup) cream
1 pinch freshly ground nutmeg
salt and freshly ground black pepper to taste
30 min › Cook:
1 hr 15 min › Ready in:
1 hr 45 min
Put the prosciutto, onion, carrots and celery in a large frying pan with 2 tablespoons of the butter over medium heat.
Gently cook stirring often, for 10 minutes or until lightly browned.
Transfer to a heavy, large saucepan.
In same frying pan, heat olive oil and lightly brown beef and pork over medium heat, stirring constantly to break up any lumps.
Pour in the wine, increasing the heat.
Boil briskly, still stirring constantly, until almost all of the liquid has evaporated.
Add meat mixture to prosciutto mixture in saucepan.
Stir in the stock and tomato purée.
Bring all to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally.
Meanwhile, melt remaining 2 tablespoons of butter over high heat in the original frying pan.
Add chicken livers and cook for 3 to 4 minutes, or until firm and lightly browned. Remove livers from frying pan 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.
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