Bolognese Sauce

• 1/4 cup (50 mL) olive oil
• 2 cloves garlic, finely chopped
• 1 onion, finely diced
• 1 carrot, finely diced
• 2 stalks celery, finely diced
• 12 oz (375 g) extra lean ground beef
• 12 oz (375 g) pork loin, finely chopped or lean ground pork
• 4 oz (125 g) pancetta, finely chopped
• 3 plump fresh chicken livers, washed, trimmed and finely chopped
• Pinch freshly grated nutmeg
• 1 cup (250 mL) red wine
• 1 tbsp (15 mL) tomato paste
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) freshly ground black pepper
• 1 tsp (5 mL) coarse salt
• 1 lb (500 g) tagliatelle, maccheroni or fettuccine
• 1 cup (250 mL) grated Parmigiano-Reggiano

1. In a large skillet, heat olive oil over medium heat.
2. Add garlic and onion; cook for 3 minutes or until softened.
3. Stir in carrot and celery; cook, stirring occasionally, for 10 minutes or until vegetables are softened.
4. Add beef, pork, pancetta, chicken livers and nutmeg; cook, stirring to break up meat, for 10 minutes or until meat is browned.
5. Stir in red wine.
6. Bring to a boil; cook for 5 minutes.
7. Stir together tomato paste and 1/2 cup (125 mL) warm water; stir into meat mixture.
8. Return to a boil, reduce heat to low and stir in salt and pepper.
9. Cover and cook for 1 1/2 to 2 hours, stirring occasionally, or until meat is very tender.
10. If ragu appears too dry as it cooks, add a little more water or wine.
11. When ragu is almost finished, bring a large pot of water to a boil.
12. Stir in coarse salt.
13. Cook pasta until tender but firm; drain and transfer to a warmed serving bowl.
14. Pour ragu over pasta; toss to coat.
15. Serve immediately, sprinkled with Parmigiano-Reggiano.

olive oil, garlic, onion, carrot, stalks celery, extra lean ground beef, pork loin, pancetta, chicken livers, freshly grated nutmeg, red wine, tomato paste, salt, freshly ground black pepper, salt

Taken from www.cookstr.com/recipes/bolognese-sauce-2 (may not work)