Bolognese Sauce (Salsa Alla Bolognese)
|Butter/Margarine||2 Tablespoon (40 Gram)|
|Olive oil||1 Tablespoon|
|Ground veal||1⁄2 Pound (250 Gram)|
|Ground pork||1⁄2 Pound (250 Gram)|
|Chicken livers||1⁄4 Pound, chopped (125 Gram)|
|Onion||1 , chopped|
|Dry white wine||1 Cup (16 tbs) (250 Milliliter)|
|Dry mushrooms||1⁄2 Pound, sliced (250 Gram)|
|Stalk celery||1 , chopped|
|Carrot||1 , chopped|
|Water||1 Tablespoon (Adjust Quantity As Needed)|
|Cream||1 Cup (16 tbs) (250 Milliliter)|
Saute the veal, pork, chicken liver and onion in the butter or margarine and olive oil for ten minutes.
Add water, wine, mushrooms, celery, carrot and salt and pepper to taste.
Cover and simmer for one hour, stirring occasionally.
Dissolve flour in a little water and slowly stir into the sauce.
Cook for five minutes.
Just before serving, stir in the cream.