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Bolognese Sauce

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“Does anyone ever wonder where the 'Meat Sauce' from 'Spaghetti and Meat Sauce' came from? Chances are it originated in Bologna, the area in Italy most famous for its meat sauce. This version is delicious.”
1hr 15mins
6 cups

Ingredients Nutrition


  1. Melt the butter in a large saucepan.
  2. Add the pancetta, carrots, celery and onion and cook over medium heat, stirring occasionally, until the vegetables are softened, about 6-7 minutes.
  3. Add the pork, ground beef and prosciutto and cook, stirring often, until lightly browned, about 20 minutes.
  4. Add the chicken stock and tomato puree to the saucepan and simmer over medium-low heat, stirring occasionally, about 20 minutes.
  5. Stir in the chicken livers and simmer until thickened, about 8 minutes.
  6. Pour in the heavy cream and simmer the sauce until heated through, about 5 minutes.
  7. Season to taste.

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