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Bolognese Sylbert
from the kitchen of Sharmagne Leland-St. John and Richard Sylbert

¼ pound smoked ham (1 cup)
1 cup onion, chopped
¼ cup carrot, chopped
½ cup celery, chopped
¼ cup butter
2 tablespoons olive oil
¾ pound ground beef
¼ pound lean pork
½ cup dry white wine
2 cups beef stock
2 tablespoons tomato paste
½ pound chicken livers
1 cup heavy cream
Grated nutmeg
Salt and pepper

In a skillet, sauté the ham, onions, carrot and celery in 2
tablespoons butter for 10 minutes. Put into a saucepan.
In the skillet, heat the olive oil and brown the meat. Add
the wine and increase the heat until the wine is reduced.
Add the meat to the saucepan. Add the stock and tomato
paste. Bring to a boil. Simmer partially covered for 45
minutes. In the skillet melt 2 tablespoons butter and cook
the chicken livers 3 or 4 minutes. Remove from heat, chop,
and set aside. Ten minutes before the sauce is done, add
the chopped chicken livers. Four minutes before serving,
add the cream. Mix thoroughly. Add the nutmeg, salt and
pepper and serve over cooked fettucini, tagliatelle, or egg

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