Meat Sauce Bolognese
beef, sauces
6 bacon slices
1/4 pound chicken livers; diced
1 medium onion; chopped
1/4 teaspoon nutmeg
1/2 cup chopped celery
1 bay leaf
1/2 cup chopped carrot
1 tablespoon vinegar
6 tablespoon butter or margerine
8 ounce tomato sauce
1 pound ground beef; round
1 cup beef boullion
1 teaspoon salt
1 cup sliced fresh mushrooms
1/2 teaspoon oregano
1/2 cup dry white wine
Saute bacon in skillet; drain off all but 2 T fat. Add onion, celery, carrot and cook until tender. Add 2 T butter and the chicken livers. Brown lightly; add ground beef round. Cook 10-15 minutes, or until well browned. Stir in salt, oregano, nutmeg, bay leaf, vinegar, tomato sauce and boullion. Cover and simmer 1/2 hour. Saute mushrooms in remaining 4 T butter. Add to meat sauce, along with wine. Remove bay leaf. Simmer 1/2 hour longer. Jeannie FROM: JEAN ALLEN (GRDG72B)
Yield: 8 servings
Preparation Time: 0:0
** Exported from Now You're Cooking! v5.66 **
