Ragout bologna style
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Chopped beef |
| ¼ | pounds | Chopped pork |
| ¼ | pounds | Chopped veal |
| ¼ | pounds | Salt pork; chopped |
| 1 | Onion; sliced | |
| 1 | Carrot; sliced | |
| 1 | Stalk celery; cut in small pieces | |
| 1 | Whole cloves | |
| 1¼ | cup | Water; or stock |
| 1 | teaspoon | Tomato paste |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ¼ | pounds | Mushrooms; sliced |
| 2 | Chicken livers; cut in small pieces | |
| ½ | cup | Heavy cream |
| 1 | small | Truffle (optional); sliced thin |
Directions
1. Place meats and next 4 ingredients in a saucepan and brown slowly, but thoroughly. 2. Add water or stock and ocntinue cooking slowly until it evaporates. 3. Add tomato paste, salt and pepper and enough water to cover the meat. Cover the pan and simmer for 1 hour. 4. Add mushrooms and chicken livers and cook for 15 minutes longer. 5. Just before serving, add cream and truffle.