Ingredients: |
Ingredients: ¼ pound smoked ham, coarsely chopped (about 1 cup)
1 cup chopped onions
¼ cup chopped carrots
½ cup,chopped celery
4 Tbs. butter
2 Tbs. olive oil
¾ lb. ground round steak
¼ lb. ground pork
½ cup dry white wine
2 cups beef stock
2 tbs. tomato paste
½ lb. chicken livers
1 cup heavy cream
Pinch of nutmeg
Salt
Freshly ground black pepper
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Directions: |
Directions:Combine the chopped ham, onions, carrots and celery on a cutting board, and chop them together into very small pieces. (This mixture is called a batty to, which when cooked becomes a soffritto.)
Melt 2 Tbs. of the butter over moderate heat in a heavy, 10-12 inch skillet. When the foam subsides, stir frequently for about 10 minutes, or until it is lightly browned. With a rubber spatula, transfer the soffritta into a heavy 3-4 quart saucepan. Heat 2 Tbs. of the olive oil in the same skillet, and in it lightly brown the ground beef and pork over moderate heat, stirring the meat constantly to break up any lumps. Then pour in the wine, increase the heat, and boil briskly, still stirring constantly, until almost all of the liquid in the skillet has cooked away. Add the meat to the soffritto in the saucepan, and stir in the stock and tomato paste. Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally. Meanwhile, over high heat melt 2 more tablespoons of butter in the original skillet, and when the foam subsides, add the chicken livers. Cook them for 3 or 4 minutes, or until they are firm and lightly browned. Chop the chicken livers into small dice, set them aside, and add them to the sauce 10 minutes before it is done. A few minutes before serving, stir in the heavy cream and let it heat through. Taste and season it with nutmeg, salt, and pepper. Serve the ragu on pasta or, without the cream, use it in lasagna pasticciate. |
This recipe for Ragu Bolognese is from