*  Exported from  MasterCook  *
 
                            Ragout Bologna Style
 
 Recipe By     : The Talisman Italian Cookbook by Ada Boni
 Serving Size  : 6    Preparation Time :2:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  pound         chopped beef
      1/4  pound         chopped pork
      1/4  pound         chopped veal
      1/4  pound         salt pork -- chopped
    1                    onion -- sliced
    1                    carrot -- sliced
    1      stalk         celery -- cut in small pieces
    1                    whole cloves
    1 1/4  cups          water -- or stock
    1      teaspoon      tomato paste
      1/4  teaspoon      salt
      1/8  teaspoon      pepper
      1/4  pound         mushrooms -- sliced
    2                    chicken livers -- cut in small pieces
      1/2  cup           heavy cream
    1      small         truffle (optional) -- sliced thin
 
 1. Place meats and next 4 ingredients in a saucepan and brown slowly, but
thoroughly.
 2. Add water or stock and ocntinue cooking slowly until it evaporates.
 3.  Add tomato paste, salt and pepper and enough water to cover the meat. Cover
the pan and simmer for 1 hour.
 4. Add mushrooms and chicken livers and cook for 15 minutes longer.
 5. Just before serving, add cream and truffle.
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving