Ragú Bolognese – Northern Italian Meat Sauce

Chop the ham cubes, onions, carrots and celery very finely on a board. (This mixture is called battuto, after cooking soffritto). Melt 2 tbsp. butter in a heavy, 25 to 30 cm frying pan over medium heat. When the foam has subsided, pour in the battuto and cook, stirring frequently, until lightly browned, 10 minutes. Place the soffritto in a 3 to 4 quart saucepan. In the same frying pan, heat 2 tbsp of olive oil and roast the meat over moderate heat, stirring throughout. Add the wine, increase the heat and cook quickly, stirring continuously, until almost all the liquid is reduced. Add the meat to the soffritto in the pot and stir in the soup and the paradeis pulp. Bring to a boil over high heat, then reduce the heat and simmer the dish, partially covered, stirring occasionally, for 45 minutes. Meanwhile, melt 2 more tbsp. butter over high heat in the original skillet, and when the foam has subsided, add the chicken livers. Roast for 3 or possibly 4 minutes, or until they are firm and lightly browned. Cut the livers into small cubes, set aside and simmer in the sauce for the last 10 minutes. A few minutes before serving, stir in the whipped cream and heat. Season the ragú and add freshly grated nutmeg, salt and pepper. Serve with pasta or perhaps without the sauce.

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