Serves : 28
- 125g ham, chopped
- 1 large red onion, finely chopped
- 4 to 5 carrots, finely diced
- 2 to 3 stalks celery, finely chopped
- 4 tablespoons butter
- 2 tablespoons olive oil
- 125g lean beef mince
- 375g pork mince
- 1/2 cup (125ml) white wine
- 2 cups (500ml) beef stock
- 2 tablespoons tomato purée
- 250g chicken livers
- 1 cup (250ml) pure cream
- 1 pinch freshly ground nutmeg
- salt and freshly ground black pepper to taste
Preparation:30min › Cook:1hour15min › Ready in:1hour45min
- Put the prosciutto, onion, carrots and celery in a large frying pan with 2 tablespoons of the butter over medium heat. Add prosciutto and 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.
This sauce freezes well in plastic containers.
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
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
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