Entered for safe-keeping, this is considered by some to be the ultimate Bolognese sauce. Note that it requires no cream or milk (although Ms. David notes that cream/milk would make the sauce smoother), and it has little tomato. I have supplied some measurement equivalents and additional cooking direction. For the ground beef, you can use a mixture of ground chuck, veal and pork. For the ham, look first for pancetta, then if not found, look for prosciutto, then if not found, Parma ham, and as a last resort: bacon. Elizabeth David was the Julia Child of the U.K. The chicken livers are essential, and Elizabeth David considered the fresh scraping of nutmeg to be the most important ingredient. If using bottled ground nutmeg, buy a fresh bottle if over 6 months old, as nutmeg spoils rapidly. From "Italian Food". This recipe originated from Zia Nerina, who in the 1950s owned and ran the Trattoria Nerina in Bologna. It became a staple in British households.