Ragù Bolognese (North Italian Meat Sauce)
Ingreadient
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4 tablespoons butter, divided
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1 cup diced onion
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1 cup chopped carrot
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½ cup chopped celery
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4 ounces pancetta, diced
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2 tablespoons olive oil
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12 ounces lean ground pork
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¼ pound lean ground beef
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½ cup white wine
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2 cups beef stock
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2 tablespoons tomato paste
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½ pound chicken liver
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1 cup heavy whipping cream
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1 teaspoon salt, or to taste
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½ teaspoon freshly ground black pepper, or to taste
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1 pinch ground nutmeg
Direction
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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.
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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.
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Stir beef stock and tomato paste into the saucepan; bring to a boil. Reduce heat and simmer, partially covered, for 45 minutes, stirring occasionally.
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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.
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A few minutes before serving, stir in cream and cook until sauce is heated through. Season with salt, pepper, and nutmeg.
