Ragu Bolognese
This killer recipe is spectacular as a base for Northern Italian Lasagna. Or reheated with a splash of coconut milk (or cream) over pasta or zoodles. BENE!
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Cooking tools:
- Cutting board
- Chef's knife
- Food processor
- Skillet
- Saute pan
- Spatula
- Saucepan
- Spoon
- Stove
- Measuring cup
Ingredients
- ¼ lb smoked ham, coarsely chopped (I used organic turkey ham)
- 1 cup coarsely chopped onions (I used fennel)
- ¼ cup coarsely chopped carrots
- ½ cup coarsely chopped celery
- 4 tbsp butter (you need less in a nonstick pan, possibly 2 Tbsp.)
- 2 tbsp olive oil (I used 1 Tbsp.)
- ¾ lb beef round, ground twice (I use 93/7 organic lean ground beef)
- ¼ lb lean pork, ground twice
- ½ cup dry white wine
- 2 cups beef stock, fresh or packaged
- 2 tbsp tomato paste
- ½ lb chicken livers
- pinch of ground nutmeg
- salt
- freshly ground black pepper
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