by Kate Heyhoe
Makes enough sauce for 6 pasta portions, or about 1-1/4 pounds uncooked spaghetti.
Warning: This is not a low-cal recipe or one for cholesterol sensitive metabolisms. It's wickedly rich with butter, cream, bacon and various other meats—but I indulge in it once a year 'cause it tastes so sublime! Go low-cal and meatless for a day or two to compensate, but take the time to enjoy this awesome sauce made in the traditional Italian style—American Bolognese sauces seem to skimp on ingredients and never have the depth of flavor that this one does. Also, this sauce is so dense and intense, you don't need much to mix on pasta. As the saying goes, a little dab 'll do ya.
You can omit the chicken livers in this recipe, but they deepen the flavor considerably—if you don't tell, your liver-phobic friends will never know they're there. If you buy whole chickens, save the livers and freeze them until ready to add to this sauce (you only need 2 or 3 livers). To speed up this recipe, finely chop the vegetables in a food processor.
6 tablespoons butter, divided
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2/3 cup uncooked bacon, finely chopped
3/4 cup ground pork (or mildly seasoned pork sausage)
3/4 cup lean ground beef
2 to 3 chicken livers (optional)
2/3 cup dry white wine
salt
pepper
1 tablespoon tomato paste
1-1/4 cups chicken stock or broth
1/4 cup cream
Garnish: chopped parsley and grated Parmesan cheese
Melt half the butter in a heavy pan. Add the olive oil, onion, carrot, celery, and bacon. Fry over medium heat until the vegetables soften. Add the pork, beef and chicken livers, and brown until crumbly, breaking them up as they cook. Pour in the wine and cook until it evaporates. Season with salt and pepper.
Add the chicken stock and tomato paste, stirring to dissolve the paste. Simmer on low heat for 1-1/2 hours. Stir in the cream and simmer on low until the cream reduces and the sauce thickens. Stir in the remaining butter until it melts and incorporates into the sauce. Toss with pasta and garnish with chopped parsley and freshly grated Parmesan cheese.
Pasta, Risotto & You recipes
(from the archives)
Farfellini with Zucchini and Mint
Fettucine with Roquefort, Lemon Zest and Rosemary
Pasta, White Bean and Tomato Soup
Copyright © 1999, Kate Heyhoe. All rights reserved.
Current Kate's Global Kitchen
Kate's Global Kitchen Archive
This page created January 1999

The Global Gourmet®
Main Page
Advanced Search
Recent Searches
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
DamGoodSweet Desserts
My New Orleans
New American Table
Real Cajun
Rose's Heavenly Cakes
Bottega Favorita
How to Roast Lamb
Baking Kids Love
Family Meals
Gourmet Today
History of Ice Cream
Seasonal Spanish Food
The Brazilian Table
The Portuguese Table
Hot Fish Club
Cooking for Friends
Chinese Cooking
How to Bake Bread
International Cuisine
Argentine Grilling
The King of Vodka
IACP Winners List
Alinea
Bakewise
WineWise Complete Guide
How to Cook Everything
Big Fat Duck Cookbook
The Flavor Bible
All Beard Winners
All Beard Nominees
Artisan Breads at Home
The Spice Kitchen
Kitchen Knife Skills
Classic Lebanese Cuisine
Fresh Food Fast
Family Dinners
Mediterranean Cooking
Thirty Minute Pasta
French Feasts
Everyday Indian
The Party Cookbook
Barcelona Cookbook
Wine Cocktails
Cooking Know-How
Vegetarian Cookbooks
Copyright © 1994-2010,
Forkmedia LLC
Become a Chef:
Best Culinary Schools
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts