Bolognese Pasta Sauce
4 tablespoons butter
1 finely chopped small onion
1 stalk celery -minced
1 finely chopped small carrot
2 ounces crisp finely chopped bacon
1 bay leaf
3/4 pound ground beef
1 1/2 teaspoons sifted flour
1/2 cup dry red wine
1/2 cup beef stock
salt and pepper
pinch cloves
1/2 cup milk
2 tablespoons cream
1 chicken liver, minced
1/2 ounce dried mushrooms
Soak mushrooms for 30 minutes in hot water to cover.
Drain liquid and filter it through cloth or a paper coffee filter to remove grit. Finely chop the mushrooms.
In a large pot melt butter and gently saute onion, celery, carrot, pancetta and bay leaf for 8 to 10 minutes.
Add ground beef, increase the heat slightly and cook until golden brown.
Sprinkle in flour, stir through and cook for 30 seconds before adding wine.
Stir over a high heat until most of the wine has evaporated.
Add mushrooms and their liquid and taste for salt before seasoning.
Add cloves and half the stock and simmer over a low heat, covered for 1 1/2 hours.
Stir from time to time and add remaining stock. When two-thirds through add milk and adjust seasonings.
Just before serving stir in cream and chicken liver and cook, uncovered, for a minute or two.
Add a tablespoon or two of tomato paste for extra richness and color if you prefer
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