Bolognese Sauce

Does anyone ever wonder where the 'Meat Sauce' from 'Spaghetti and Meat Sauce' came from? Chances are it originated in Bologna, the area in Italy most famous for its meat sauce. This version is delicious.

• Ready In: 1 hr 15 mins
• Yields: 6 cups

Ingredients

• 4  tablespoons butter
• 4  ounces pancetta, finely chopped
• 2  medium carrots, finely chopped
• 4  medium celery ribs, peeled and finely chopped
• 1  medium onion, finely chopped
• 6  ounces ground pork
• 6  ounces ground beef
• 6  ounces prosciutto, finely chopped
• 2  cups  chicken stock
• 1⁄2 cup  canned tomato puree
• 6  ounces chicken livers, trimmed and finely chopped
• 1  cup heavy cream

Directions

1. Melt the butter in a large saucepan.
2. Add the pancetta, carrots, celery and onion and cook over medium heat, stirring occasionally, until the vegetables are softened, about 6-7 minutes.
3. Add the pork, ground beef and prosciutto and cook, stirring often, until lightly browned, about 20 minutes.
4. Add the chicken stock and tomato puree to the saucepan and simmer over medium-low heat, stirring occasionally, about 20 minutes.
5. Stir in the chicken livers and simmer until thickened, about 8 minutes.
6. Pour in the heavy cream and simmer the sauce until heated through, about 5 minutes.
7. Season to taste.