Ragù Bolognese
"This is not your ordinary 'spag bol' - this recipe comes straight from Bologna. One unusual characteristic of this sauce is that there is no garlic in it, but there is a hint of ground nutmeg. Serve over pasta...."
INGREDIENTS
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100g (4 oz) prosciutto, chopped
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1 large red onion, chopped
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4 to 5 carrots, chopped
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2 to 3 stalks celery, chopped
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4 tablespoons butter
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2 tablespoons olive oil
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100g (4 oz) lean beef mince
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350g (12 oz) pork mince
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110ml (4 fl oz) white wine
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1 (500g) carton beef stock
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2 tablespoons tomato purée
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225g (8 oz) chicken liver
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225ml (8 fl oz) double cream
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1 pinch freshly ground nutmeg
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salt and freshly ground black pepper to taste
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