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Ragù Bolognese (North Italian Meat Sauce)
Ragù Bolognese (North Italian Meat Sauce)
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Prep Time:
25 minutes
Cook Time:
65 minutes
Total Time:
90 minutes
Rich and hearty North Italian Bolognese sauce with pancetta, pork, beef, creamy wine sauce, chicken livers, and nutmeg.
Ingredients:
  • 4 tablespoons butter, divided
  • 1 cup diced onion
  • 1 cup chopped carrot
  • 0.5 cup chopped celery
  • 4 ounces pancetta, diced
  • 2 tablespoons olive oil
  • 12 ounces lean ground pork
  • 0.25 pound lean ground beef
  • 0.5 cup white wine
  • 2 cups beef stock
  • 2 tablespoons tomato paste
  • 0.5 pound chicken liver
  • 1 cup heavy whipping cream
  • 1 teaspoon salt, or to taste
  • 0.5 teaspoon freshly ground black pepper, or to taste
  • 1 pinch ground nutmeg
Instructions:
  • Heat 2 tablespoons of butter in a large skillet over medium heat until melted. Cook onion, carrot, celery, and pancetta, stirring frequently, until they are lightly browned, approximately 10 minutes. Then, transfer the mixture to a heavy large saucepan.
  • Heat olive oil in the skillet over medium heat. Brown ground pork and beef until crumbly. Add wine and boil briskly until liquid is almost evaporated. Transfer mixture to saucepan with pancetta and vegetables, then set aside skillet.
  • Combine beef stock and tomato paste in a saucepan and bring to a boil. Reduce heat, simmer partially covered for 45 minutes, stirring occasionally.
  • Melt the remaining butter in a skillet over medium-high heat. Sauté 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 to add to the sauce 10 minutes before it is finished cooking.
  • Just before serving, gently swirl in the cream and heat the sauce until warmed. Finish with a sprinkle of salt, pepper, and nutmeg to taste.

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