Bolognese Sauce (An Italian tomato and meat sauce)

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/4 cup (2 ounces) bulk sausage
• 1/2 cup finely chopped onion
• 13 cup finely diced celery
• 1/2 cup finely diced carrot
• 1/2 pound finely ground beef
• 1/2 pound finely ground pork
• 2 chicken livers, finely chopped, about 1/3 cup
• 1/2 teaspoon rosemary
• 18 teaspoon freshly grated nutmeg
• Salt to taste, if desired
• A generous grinding of black pepper
• 1 cup dry white wine
• 3 tablespoons tomato paste
• 3 cups imported canned Italian plum tomatoes
• 1 cup beef broth
• 2 tablespoons chopped fresh basil or 1 teaspoon dried
• 1/4 cup heavy cream

1. Heat the butter and oil in a heavy saucepan or casserole and add the sausage, onion, celery and carrot.
2. Cook, stirring, until onion is wilted.
3. Add the beef, pork and chicken livers and cook, stirring down with the side of a heavy metal spoon to break up lumps, until meats lose their raw look.
4. Add the rosemary, nutmeg, salt, pepper, wine and tomato paste.
5. Stir to blend.
6. Puree the tomatoes in a food processor or blender or crush them by hand.
7. Add the tomatoes and the broth.
8. Bring to a boil and let simmer, skimming the surface of fat, 1 1/2 hours.
9. Stir in the basil and cream and remove from the heat.

butter, olive oil, sausage, onion, celery, carrot, ground beef, ground pork, chicken livers, rosemary, nutmeg, salt, black pepper, white wine, tomato paste, italian plum tomatoes, beef broth, fresh basil, heavy cream

Taken from cooking.nytimes.com/recipes/10522 (may not work)