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Ingredients

• 100g (4 oz) prosciutto, chopped
• 1 large red onion, chopped
• 4 to 5 carrots, chopped
• 2 to 3 stalks celery, chopped
• 4 tablespoons butter
• 2 tablespoons olive oil
• 100g (4 oz) lean beef mince
• 350g (12 oz) pork mince
• 110ml (4 fl oz) white wine
• 1 (500g) carton beef stock
• 2 tablespoons tomato purée
• 225g (8 oz) chicken liver
• 225ml (8 fl oz) double cream
• 1 pinch freshly ground nutmeg
• salt and freshly ground black pepper to taste

Description

This Is Not Your Ordinary 'spag Bol' - This Recipe Comes Straight From Bologna. One Unusual Characteristic Of This Sauce Is That There Is No Garlic In It, But There Is A Hint Of Ground Nutmeg. Serve Over Pasta.

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