Recipe for Rich Meat Sauce ( Ragu Bolognese ) 
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Yield:
4
Ingredients:
Amount Ingredient
15 gm butter
50 gm smoked streaky bacon derinded and diced
1 x onion finely chopped
1 sm carrot diced
1 x celery stick diced
350 gm finely minced beef
125 gm chicken livers finely chopped
4 tbl dry vermouth or white wine
300 ml beef stock
1 tbl tomato puree
1 x salt and pepper grated nutmeg
Instructions:
Instructions: Melt the butter in a saucepan add the bacon onion carrot and celery and fry gently for 10 minutes stirring frequently.

Add the beef and cook stirring until browned.

Stir in the chicken livers and vermouth or wine.

Bring to the boil and cook until the liquid has almost completely evapourated.

Stir in the stock and tomato puree and season with salt pepper and nutmeg to taste.

Bring back to the boil cover and simmer for 1 hour stirring occasionally.

Check the seasoning and stir in the cream or milk.

Serve with tagliatelli spaghetti or other pasta.

Serves 4

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