Meat Sauce In The Style Of Bologna Recipe

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• 1 lb ground beef .
• black pepper .
• 1 c chicken livers, rinsed, dried & sliced .
• hot water, as needed .
• 3 bay leaves .
• 3 c roma tomatoes, peeled, crushed, juice reserved .
• 1/2 c dry red wine .
• 1 medium carrot, peeled & chunked .
• 1 lb ground pork .
• 3 tbsps olive oil .
• 1 tbsp tomato paste .
• 1 medium onion, peeled & quartered .
• 2 stalks celery & leaves, chunked

• Step #1 Process the onion, carrot & celery until the consistency is almost a paste, but not quite.
• Step #2 Heat the oil in a 4 quart pan over med-heat/flame.
• Step #3 Stir in processed vegetables & cook for around 5 mins.
• Step #4 Push the vegetables to the side of the pan & add the chicken livers.
• Step #5 Cook until the livers are done through & stir them together with the vegetables.
• Step #6 Add the ground meats, stirring to break them up.
• Step #7 Cook until the juices coming from the meat have evaporated.
• Step #8 Push everything to sides of pan, pour in a little more olive oil & turn heat to high.
• Step #9 When oil begins to sizzle, add the tomato paste.
• Step #10 Stir the paste around until it begins to brown & gives off a caramelly-tomato aroma.
• Step #11 Turn heat back down to medium & deglaze the caramelized paste with the red wine.
• Step #12 Pull all other ingredients back into center of pan & stir.
• Step #13 Pour in the tomatoes, juice & bay leaves.
• Step #14 Stir well & bring to a boil.
• Step #15 Turn heat down just to a good simmer & cover.
• Step #16 Cook covered, stirring every once in awhile, until the sauce has become very dense & is a dark mahogany color, at least 2 hrs.
• Step #17 Add water or more red wine if the sauce is sticking.
• Step #18 There should be a layer of fat risen to the top near the end of the cooking process.
• Step #19 Remove this if you want, but traditionally it is reincorporated.
• Step #20 To make your sauce very smooth, put it through a food mill after cooking.
• Enjoy the Meat Sauce in the Style of Bologna recipe

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