Want a real Bolognese sauce? Try this which contains ham, chicken livers, two kinds of mince and cream. There is no garlic but just a little ground nutmeg.
This sauce freezes well in plastic containers.
Used different ingredients. Excellent recipe. I used all beef since I didnt have pork. Also used chicken stock instead of beef stock - it was not detectable. Also used full fat milk instead of cream - nice creamy finish. Thanks - 08 Oct 2008
Altered ingredient amounts. I have made this recipe many times with great success. I usually follow the recipe amounts and procedures precisely, but after the first time around I leave out the chicken livers. It's just as good without them. I buy the beef and pork in whole chunks, trim them of fat, and chop them in my food processor so I can control the overall quality. I would recommend giving this sauce a long slow cook; a few hours brings out and melds all the flavours. Save the cream 'til the end, just before serving. The sauce stores well, but never lasts long in my refrigerator! - 08 Oct 2008
Altered ingredient amounts. This is a great Bolognese! A food processor really helps with the chopping. I also cut down the cream by half and left out the nutmeg. It was so thick and so delicious! YUMMY! I will definitely make this again. Recipes are best when you can toy with them a little and it still comes out perfect! - 08 Oct 2008