Ragù Bolognese (North Italian Meat Sauce) Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 28 servings.

• 4 tablespoons butter, divided
• 1 cup diced onion
• 1 cup chopped carrot
• cup chopped celery
• 4 ounces pancetta, diced
• 2 tablespoons olive oil
• 12 ounces lean ground pork
• pound lean ground beef
• cup white wine
• 2 cups beef stock
• 2 tablespoons tomato paste
• pound chicken liver
• 1 cup heavy whipping cream
• 1 teaspoon salt, or to taste
• teaspoon freshly ground black pepper, or to taste
• 1 pinch ground nutmeg

Directions

1. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion, chopped carrot, chopped celery, and diced pancetta. Cook, stirring often, until lightly browned, about 10 minutes. Transfer this mixture to a large, heavy saucepan.
2. In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the ground pork and beef, cooking and stirring until the meat is crumbly and browned. Pour in the white wine, increase the heat to medium-high, and bring it to a brisk boil, stirring constantly until almost all the liquid has evaporated. Transfer the browned meat mixture to the saucepan with the pancetta and vegetables. Set the skillet aside.
3. Stir in the beef stock and tomato paste into the saucepan. Bring the mixture to a boil, then reduce the heat to low and simmer, partially covered, for 45 minutes. Stir occasionally during this time.
4. Meanwhile, melt the remaining 2 tablespoons of butter in the skillet over medium-high heat. Saut the chicken livers in the hot butter until they are firm and lightly browned, about 3 to 4 minutes. Remove the livers from the skillet, dice them, and set aside.
5. After 45 minutes of simmering, add the diced chicken livers to the sauce. Let them cook together for the last 10 minutes.
6. A few minutes before serving, stir in the heavy whipping cream and cook until the sauce is heated through. Season the sauce with salt, pepper, and a pinch of nutmeg.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.