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Glutinous Italian Beef And Tomato Spaghetti Sauce Alla Bolognese

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Ingredients
  Butter 6 Tablespoon (90 Gram)
  Chicken livers 1⁄2 Pound (225 Gram)
  Italian olive oil 60 Milliliter (1/4 Cup)
  Ham 1⁄4 Pound, sliced, finely chopped (115 Gram)
  Carrots 2 Medium, scraped and finely chopped
  Celery stick with leaves 2 , finely chopped
  Yellow onions 3 Medium, peeled and finely chopped
  Lean beef 1 Pound, chopped or ground (Preferably Chuck Or Bottom Round, 450 Gram)
  Canned italian peeled plum tomatoes 28 Ounce, drained (1 Can, 780 Gram)
  Canned italian tomato paste 12 Ounce (2 Cans, 170 Gram / 6 Ounce Each)
  Italian tomato paste 12 Ounce (2 Cans, 6 Ounce / 170 Gram Each)
  Italian red wine 1 1⁄2 Cup (24 tbs) (Preferably Chianti, 3.75 Deciliter)
  Garlic 2 Clove (10 gm), peeled and finely minced
  Wild mushrooms 1⁄2 Ounce, dried, broken up, but not soaked (14 Gram)
  Dried wild mushrooms 1⁄2 Ounce, broken up (14 Gram, But Not Soaked)
  Seedless golden raisins 1⁄2 Cup (8 tbs) (115 Gram)
  Parmesan cheese 80 Milliliter, coarsely grated (1/3 Cup)
  Fresh basil leaves/2 tsp dried basil 2 Tablespoon, chopped
  Dried oregano 1 Tablespoon
  Meat extract 1 Teaspoon (Perhaps Bovril)
  Salt To Taste
  Black pepper To Taste, freshly ground
  Freshly ground black pepper To Taste
  Nutmeg 1 , 2 grinds, freshly ground
  Freshly ground nutmeg 1 Teaspoon, 2 grinds
  Fresh parsley leaves 80 Milliliter, chopped (1/3 Cup)
Directions

GETTING READY
1) In a 6 quarts pressure cooker, without its base rack, saute the chicken livers in 2 tablespoons of the melted butter over a medium-high heat until they are just stiff.
2) Remove the chicken livers with a slotted spoon, coarsely chop and keep aside.

MAKING
3) In the pressure cooker, saute the ham in until browned.
4) Stir in the carrot, celery and onion, saute until golden.
5) Stir in the beef, break up with a wooden spoon and cook, until it is slightly browned.
6) Stir in the chopped chicken livers, saute for a few minutes.
7) Stir in the tomatoes and 1 can of tomato paste diluted with the red wine.
8) Stir in the garlic, mushrooms, raisins, grated Parmesan, basil, oregano and meat extract individually.
9) Mix thoroughly, taste and add salt, pepper and nutmeg.
10) Bring to a boil, place the lid, bring up the pressure to 15 pounds and cook for 15 minutes.
11) Then turn off the heat and lower the pressure immediately.
12) Stir in the parsley and 4 tablespoons butter.
13) Then adjust the consistency of the sauce with red wine or tomato paste.

SERVING
14) Sprinkle with grated Parmesan cheese and serve immediately over hot cooked lightly butter-tossed lasagna, spaghetti or tagliatelli.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Dish: 
Sauce
Ingredient: 
Tomato
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes

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