- Meat and poultry
- Beef mince
This is not your ordinary 'spag bol' - this recipe comes straight from Bologna. Serve over pasta.
56 people made this
- 100g (4 oz) prosciutto, chopped
- 1 large red onion, chopped
- 4 to 5 carrots, chopped
- 2 to 3 stalks celery, chopped
- 4 tablespoons butter
- 2 tablespoons olive oil
- 100g (4 oz) lean beef mince
- 350g (12 oz) pork mince
- 110ml (4 fl oz) white wine
- 1 (500g) carton beef stock
- 2 tablespoons tomato purée
- 225g (8 oz) chicken liver
- 225ml (8 fl oz) double cream
- 1 pinch freshly ground nutmeg
- salt and freshly ground black pepper to taste
MethodPrep:30min ›Cook:1hr15min ›Ready in:1hr45min
- Combine the prosciutto, onion, carrots and celery on a cutting board and chop into very small pieces.
- In a large frying pan, melt butter over medium heat. Add prosciutto mixture and sauté, stirring often, for 10 minutes or until lightly browned. Transfer to a heavy, large saucepan.
- In same frying pan, heat olive oil and lightly brown beef and pork over medium heat, stirring constantly to break up any lumps. Pour in the wine, increasing the heat. Boil briskly, still stirring constantly, until almost all of the liquid has evaporated. Add meat mixture to prosciutto mixture in saucepan. Stir in the stock and tomato purée. Bring all to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally.
- Meanwhile, melt remaining 2 tablespoons of butter over high heat in the original frying pan. Add chicken livers and sauté for 3 to 4 minutes, or until firm and lightly browned. Remove livers from frying pan and dice. Set aside and add to sauce 10 minutes before it is done.
- A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt and pepper to taste.
This sauce freezes well in plastic containers.
Reviews & ratingsAverage global rating:(64)
Reviews in English (50)
Great tasting sauce! I left out the chicken livers so I increased the amount of ground beef and ground pork to make up for it. I used a whole small can of tomato paste. The longer this simmers, the better and adding the cream and nutmeg at the end really does make a difference. I served it over linguine and boy was it delicious.-04 Feb 2009
This is so rich and lovely and filling and beautiful! Just gorgeous gorgeous stuff. I make a HUGE potful and eat it for lunch and dinner for three days in a row. And when it's gone I want to make more!-14 Jan 2003
This is a great Bolognese! I agree with a previous review that a Cuisinart really helps with the chopping. The last time I made this I adapted it to what I had around the house and my husband liked it even more. I used 6 slices of bacon instead of ham (getting the bacon mostly cooked before adding veggies, and not adding any butter or oil because of the bacon fat). I used Hot Italian Pork sausage instead of ground pork (caseings removed, you could even use veal like the traditional bolognese). For ease, in place of the white, stock, & paste, I used a 26 oz. jar of Classico Cabernet Marinara. I also cut down the cream to 1/2 cup and left out the nutmeg. It was so thick and so delicious! You can add a little more jar sauce to thin it out.YUMMY! I will definitely make this again. Recipes are best when you can toy with them a little and it still comes out perfect!-09 Jan 2005