Mix a little cooking skills from Bologna to the great chefs of Crete and you can make a great meat sauce that is perfect with pasta, over clams, or countless other meals like lasagna.
- 1/2 cup Greek 🇬🇷 olive oil (any extra virgin olive oil will do) even 🇮🇹 or 🇪🇸
- 2 cups minced onions
- 4 celery sticks (ribs) minced
- 4 peeled carrots 🥕 minced
- 6 thickly sliced proscuitto
- 4 chicken livers (they are usually in the frozen heart section and are rather disgusting)
- 4 pounds of ground lamb (you can use ground chuck as well, 80:20)
- 1 cup of full bodied red wine
- 2 cups hot milk
- 2 cups of beef broth
- Salt and pepper to taste
- 2 28oz cans of pureed 🇮🇹 Italian plum tomatoes
- 2 28oz cans of whole peeked tomatoes strained
- Food processor
- Measuring spoons
- Measuring cup (liquid)
- 2 Sauce pans
- Heavy pot
- Wooden spoon
- Put the prosciutto in the food processor and pulse it 4 times for a rough chop, then add the chicken livers and pulse until they are finely chopped. Set aside and try not to look at it as it is a gruesome sight.
- Heat milk in sauce pan to hot but do not let bubble, then keep it warm on a simmer temp
- Heat the broth and tomatoes in a sauce pan until hot
- Put the oil in the heavy pot (I prefer copper) and turn heat to medium high. Add the onion and cook for 5 minutes, until translucent but of not brown them, stir frequently. Add the celery and carrot and cook for about 3 minutes. Add the liver/prosciutto mix and cook for 2-3 minutes, leaving it a little pink. Crumble up the meat and cook in the pot for 5 minutes until it is a little pink…remember this is going to cook for hours, so you just want to cook it like a rare steak.
- Add the wine to the pot and cook it down for 5 minutes or until it evaporates. Don’t be impatient as you do not want a soupy ragu
- Add the milk and cook until it has evaporated
- Add 1 teaspoon of salt and 1/2 teaspoon of freshly ground pepper
- Add the broth/ tomato sauce to the mix and reduce heat to low as well as the two cans of peeked whole tomatoes that have been strained
- Cook down on low for 2 1/2 hours to 3 hours
Time to cook
There are so many uses for this sauce it is hard to list.