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Gourmet Bolognese Sauce with Tortellini

• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 slices bacon, chopped
• 3 tablespoons sliced prosciutto, chopped
• 1 medium onion, chopped
• 2 small carrots, chopped fine
• 2 celery stalks, chopped fine
• 1/2 pound ground beef
• 1/2 pound ground veal
• 1/4 pound ground pork
• 1 cup chicken broth
• 1 cup white wine
• 2 cups Italian plum tomatoes peeled and chopped (one 1 pound can)
• 1 clove
• 1/4 teaspoon grated nutmeg
• 2 cups hot water
• 3/4 pound mushrooms, sliced
• 2 chicken livers, chopped
• 1/4 cup parsley, chopped
• 1/2 cup heavy cream
• Salt and freshly milled pepper to taste

METHOD

Melt the butter with the oil in large, deep frying pan. Cook chopped bacon over medium heat until soft, then add prosciutto, pulling apart the fine slices. Cook for one minute. Lower heat slightly. Add onion, carrots, celery and cook until vegetables are soft.

Raise heat, and stir in ground beef, veal and pork. Cook, breaking apart with a wooden spoon, until meat crumbles. Add broth and wine, and cook to thicken slightly, about 10 minutes. Add tomatoes, clove, nutmeg, and hot water. Lower heat to medium low. Cook partially covered about 3/4 hour, stirring frequently.

Five minutes before serving, add mushrooms, chicken livers and parsley. Blend in heavy cream. If the sauce is thin, cook for a few minutes more over low heat. Add salt and freshly milled pepper.

The legend of tortellini is a wonderful one, with Venus, Bacchus & Mars in attendance . Click here

SERVE WITH TORTELLINI.  BE BEAUTIFUL.  BE VENUS

Serves 6 - 8

recipe from www.inmamaskitchen.com

Contributor: Diana viola for Virginia Rosso

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