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Ragu Bologna Pasta Sauce

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    Source: www.allpastarecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D, P
    MineralsCopper, Natrium, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 3/4 pound cubed flank steak

    2. 4 ounces ground pork

    3. 1/4 pound veal, trimmed and cubed

    4. 1/4 pound finely ground salt pork

    5. 1 onion, thinly sliced

    6. 1 carrot, sliced

    7. 1 stalk celery, chopped

    8. 1 1/4 cups chicken stock

    9. 1 teaspoon tomato paste

    10. 1/4 teaspoon salt

    11. 1/8 teaspoon ground black pepper

    12. 1/4 pound mushrooms, chopped

    13. 2 cooked chicken liver, diced

    14. 1/2 cup heavy whipping cream

    15. 1 small truffle, thinly sliced

    16. 1 pinch ground nutmeg

    Instructions Jump to Ingredients ↑

    1. In a large saucepan, combine beef, chopped pork, veal, salt pork, onion, carrot and celery to brown thoroughly over medium low heat. Add stock or water and continue to cook until it evaporates.

    2. Add tomato paste, salt, pepper and enough water to cover meat. Cover pan and cook slowly for 1 hour. Add mushrooms and livers and cook for 15 minutes longer. Just before serving add cream, truffle and nutmeg. Mix well and serve.

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