Bolognese sauce is one of my absolute favorite sauces for spaghetti and there is something elegant how it rolls off the tongue, isn’t there? This takes a bit more cooking time than most of my sauces. Don’t be turned off by the fact that there are chicken livers in the sauce. They add a deep and rich flavor and they will literally disintigrate while cooking. I would recommend doubling or tripling the recipe and freezing the extra sauce to enjoy later.
I used my food processor to finely chop the ham and the vegetables that go into the recipe. I love the texture of the ground meat and the richness of the sauce. I subbed out turkey ham for the ham. Either way, you get amazing flavor from the smoked meat.
When cooking the pasta for the sauce, under cook it by a couple of minutes. Reserve 1 cup of pasta water before draining. Put the pasta back into the cooking pot and add a few ladels of the bolognese sauce with some of the pasta cooking water. Cook the pasta the rest of the way in the sauce. That way the pasta will actually absorb the flavor of the sauce. SO GOOD! Serve with my simple Garlic Bread aTop with fresh grated parmesan cheese and some
Homemade Bolognese Sauce
2 tablespoons butter
1/2 lb chicken livers, minced
2 tablespoons olive oil
1/4 cup smoked ham, finely chopped
1 cup finely chopped onion
1/4 cup finely chopped carrots
1/2 cup finely chopped celery
2 tablespoons fresh garlic, finely chopped
1 lb. ground beef
1 6 ounce can tomato paste
1 cup red wine
2 cups beef stock
1 cup heavy cream
1 pinch of ground nutmeg
Salt and pepper to taste
1 lb. pasta
1) Coarsely chop the chicken livers. Melt the butter in a large sauce pan over medium heat. Cook the chicken livers for about 5 minutes or until they’re done.
2) Add the olive oil, ham, onion, carrots and celery. Cook for about 10 minutes. Add the garlic, cook for one minute.
3) Add the ground beef and cook through breaking up large clumps of meat with your mixing spoon. Add the tomato paste and cook for about 5 minutes, stirring often.
4) Add the wine and beef stock. Reduce the heat to low and partially cover with the pot lid. Simmer for 2 1/2-3 hours, stirring every 15-20 minutes. Add a little more stock or water if the sauce is too thick.
5) Add the heavy cream and nutmeg. Stir well and give it a taste. Add salt and pepper to your taste. Serves 6.