Bolognese (Edit)

Yield

Ingredients

• olive oil

• 1/3 lb carrots

• 1/3 large red onion

• 1/3 lb chicken livers

• 1 lbs ground meat (I like to use beef and lamb)

• 2 oz tomato paste

• 1 28 oz cans crushed tomatoes

• 1/3 bottle white wine

• Liquid chicken bouillon (or a stock cube)

• 1 tsp dried oregano

• 1 tsp dried parsley

• 1 tsp dried basil

• 1 tsp dried thyme

• 1 tsp garlic powder

• 3 Tbsp balsamic vinegar

• pepper

• salt

• 2 cups cream/milk (optional)

Directions

• Peel and finely chop the carrots and onion (use a food processor or box grater).

• In a large pot (at least 7 quarts), fry the vegetables in olive oil on high heat until soft, stirring constantly. Dump them out into a bowl or plate.

• Finely chop the livers until almost pureed.

• In the big pot, fry the ground meat in olive oil on high heat, stirring and scraping constantly with a wooden spoon to keep meatballs from forming. Cook until most of the water evaporates and the pan starts to crackle.

• Put in the livers and the tomato paste and stir to combine.

• When the brown stuff on the bottom of the pot looks like it’s about to burn, pour in the wine and scrape to release everything on the bottom.

• Stir in a big spoonful of the bouillon. Reduce heat to a simmer and cook for two hours, stirring occasionally to make sure the bottom doesn’t stick and burn.

• After two hours, season the sauce with the herbs and vinegar.

• Simmer an additional hour.

• Add cream (optional) and adjust seasoning with salt and pepper.

• Use, or freeze in ice cube trays, or both. After thawing and reheating, add a few more drops of balsamic vinegar.