Title: Sauce From Bologna
Categories: European Pasta Sauce
Yield: 4 Servings
| 4 | tb | Butter |
| 1 | sm | Onion; finely chopped |
| 1 | | Celery; finely chopped |
| 1 | sm | Carrot; finely chopped |
| 2 | oz | Pancetta; finely chopped |
| | | Or bacon |
| 1 | | Bay leaf |
| 3/4 | lb | Ground beef |
| 1 1/2 | ts | Flour; sifted |
| 1/2 | c | Dry red wine |
| 1/2 | c | Beef stock |
| 1/2 | oz | Dried porcini mushrooms; optional |
| | | Salt and pepper |
| | pn | Nutmeg; or cloves |
| 1/2 | c | Milk |
| 2 | tb | Cream |
| 1 | | Chicken liver; minced |
Recipe by: The New Pasta Cookbook Soak porcini mushrooms (if using) for 30
minutes in hot water to cover. Drain liquid and filter it through cloth or
a paper coffee filter to remove grit. Finely chop the mushrooms. In a large
pot melt butter and gently saute onion, celery, carrot, pancetta and bay
leaf for 8 to 10 minutes. LAdd ground beef, increase the heat slightly and
cook until golden brown. Sprinkle in flour, stir through and cook for 30
seconds before adding wine. Stir over a high heat until most of the wine
has evaporated. Add porcini mushrooms and their liquid and taste for salt
before seasoning. Add nutmeg and half the stock and simmer over a low heat,
covered for 1 1/2 hours. Stir from time to time and add remaining stock.
When two-thirds through add milk and adjust seasonings. Just before serving
stir in cream and chicken liver and cook, uncovered, for a final minute or
two.