Bolognese Sauce (An Italian tomato and meat sauce)

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• ¼ cup (2 ounces) bulk sausage
• ½ cup onion chopped fine
• ⅓ cup celery diced fine
• ½ cup carrot diced fine
• ½ pound beef ground fine
• ½ pound pork ground fine
• 2 chicken livers, chopped fine, about 1/3 cup
• ½ teaspoon rosemary
• ⅛ teaspoon freshly grated nutmeg
• Salt to taste, if desired
• Generous grinding of black pepper
• 1 cup dry white wine
• 3 tablespoons tomato paste
• 3 cups imported canned Italian plum tomatoes
• 1 cup beef broth
• 2 tablespoons chopped fresh basil or 1 teaspoon dried
• ¼ cup heavy cream

• Nutritional Information

  • Nutritional analysis per serving (32 servings)

    61 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 4 grams protein; 22 milligrams cholesterol; 54 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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about 4 cups

Preparation

1. Heat butter and oil in heavy saucepan or casserole and add sausage, onion, celery and carrot. Cook, stirring, until onion wilts.
2. Add beef, pork and chicken livers and cook, stirring with side of heavy metal spoon to break up lumps, until meats lose raw look. Add rosemary, nutmeg, salt, pepper, wine and tomato paste. Stir to blend.
3. Puree tomatoes in food processor or blender or crush them by hand. Add tomatoes and broth. Bring to boil and let simmer, skimming surface of fat, 1 1/2 hours.
4. Stir in basil and cream and remove from heat

1 hour 50 minutes