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Ragu Bolognese

Ingredients: 2 Cup(s) coarsely chopped smoked ham 2 Cup(s) coarsely diced onion 1/2 Cup(s) grated carrots 1 Cup(s) coarsely chopped celery 8 Tablespoon(s) butter 4 Tablespoon(s) olive oil 1 1/2 Pound(s) ground beef 1/2 Pound(s) ground pork 1 Cup(s) dry white wine 4 Cup(s) beef stock 4 Tablespoon(s) tomato paste 1 Pound(s) chicken livers 1/4 Teaspoon(s) ground nutmeg 1 Teaspoon(s) to taste salt 1/4 Teaspoon(s) fresh ground black pepper 1 Cup(s) (optional, and not for pasticcia heavy cream Directions: 1. Combine chopped ham, onions, carrots and celery. If you have a food processor, you can use it to chop them fine, or leave it chunkier if you like a more substantial sauce. This part of the sauce is called the battuto. 2. Melt 4 T of the butter in a heavy skillet (cast-iron is best) over moderate heat. When it stops foaming, add the battuto and cook, stirring often, until it i s lightly browned. At this stage, the cooked battuto is called the soffritto. 3. Transfer the soffrito into a heavy 6-8 quart saucepan, but do not move the skillet off the stove. You will need it now. Heat 2 tablespoons of olive oil in the skillet and lightly brown the ground beef and pork over medium heat. Break up any lumps and clumps. When it is browned, pour in the wine, turn up the heat, and boil while stirring until the pan is almost dry. Turn off the heat under the skillet, and add the meat to the sofritto in the saucepan. But do not wash the skillet yet. 4. Add the beef stock and tomato paste to the sauce pan. Bring the contents of the saucepan to a boil over high heat, then turn the heat down and simmer, partially covered for 45 minutes, stirring occasionally. 5. Melt 4 tablespoons of butter in the skillet, and when it stops foaming, add the chicken livers. Cook them for only 3-4 minutes, or until firm and lightly browned. Dice the livers finely, set them aside, and add them to the saucepan 10 minutes before the sauce is finished. Season to taste with salt and pepper, omitting the nutmeg if you are using it for pasticciati. 6. Optional: if you are not using the sauce for the Lasange Pasticciati, and you want to thicken it and make it creamier, stir in the cream just after you turn off the burner under the sauce. Season with nutmeg to taste.
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