Bolognese Sause

INGREDIENTS:

• 3 TBSP Chopped bacon
• 3 TBSP butter
• Package of Prosciutto (chopped)
• 2 small or 1 large white onion (chopped)
• 2 celery stalks (chopped)
• 2 medium carrots (peeled, chopped)
• 1/2 lb chuck beef (chopped)
• 1/2 lb veal (chopped)
• 1/4 cup Brown Sugar
• 1/4 lb  marinated and grilled pork loin, or lean pork, (chopped)
• 1 cup chicken broth
• 1 cup dry white wine
•  1 1lb can plum tomatoes
• 2 TBSP Better Than Bouillon (Roasted Beef Base)
• salt (to taste)
• 1/4 TSP lemon pepper (From Durban, SA – spicy/hot)
• 1/3 TSP milled black pepper
• 5 cloves garlic
• 1 clove
• 1/3 TSP nutmeg
• 1/4 TSP Chaka-Laka-Spice (Madari & Sones – Durban SA)
• 1 small package of mushrooms (sliced)
• 5 raw chicken livers
• 2 cups hot water
• 3/4 cup heavy cream (before serving)

HOW THE MAGIC HAPPENS

This is an adapted recipe from “The New Complete Book of Pasta,” (Maria Luisa Scott & Jack Denton Scott).  This is my goto resource for all things pasta.

In a deep sauce pan, over low/medium heat, cook the bacon an butter until soft; add prosciutto and let simmer for a couple of minutes.  Add in the: onions, celery, carrots, cook until almost soft.  Stir in the beef, veal, pork; simmer until the beef is ping (about half cooked).  Stir in the chicken broth & wine, raising the heat, slightly and cook until the sauce thickens, stirring constantly.  I like to leave it on the thinner side of thick at this point.  Use a potato masher on the plum tomatoes before blending them into the sauce.  Add in the pepper and salt (to taste), clove, nutmeg and Chaka-Laka-Spice.  Stir, taste, repeat to your satisfaction. Pour in the hot water, reduce heat to low and cover.  Leave for 1 hour, stirring frequently.  At the half hour mark, add the brown sugar, garlic, mushrooms and chicken livers.  Add in Better Than Bouillon.  Let cool.  If you are planning on serving this the same day, add in the heavy cream about five minutes before serving.

For dinner parties, let cool and store in the refrigerator over night. Heat on medium heat and add in the heavy cream before serving. Add in the bolognese to a separate pan where the fresh cooked pasta is waiting.

SERVE WITH:

• Freshly made Fettuccini
• Tossed Salad
• Santa Margarita Pinot Grigio