Ragout bologna style

Yield: 6 Servings

Measure 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

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.

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