Ragu Bolognese

I finally got the chance to make one of the sauces from my new sauce cookbook.  Tonight it was Ragu Bolognese.  It looks like it would be difficult, but it was pretty easy.

First I browned up some bacon in butter.


Then I added onion, celery, carrots, oregano ,thyme and tomato paste.



Then it was ground meat and finely chopped chicken livers.  I didn’t use quite as m any chicken livers as the recipe called for, but I still got enough for the flavor.


Then beef stock.


Simmer for 30 minutes and serve over egg noodles.


Very yummy.


1 Comment (+add yours?)

  1. becky3086
    Dec 05, 2012 @ 13:37:56

    Now this is interesting. I do have lot of pork liver left too.


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