Bolognese Sauce

This sauce takes a bit of preparation, but you won't find anything as good on the supermarket shelf.

1/4 cup olive oil
1/4 cup creamery fresh butter
2 ounces salt pork, diced
1/4 onions, peeled and diced
1/2 pound Italian sweet sausage
1/2 pound lean ground beef
4 chicken livers, chopped fine
2 garlic cloves, mashed
1/2 teaspoon fresh rosemary
1 bay leaf
1/4 teaspoon ground black pepper
6 tablespoons dry white wine
1 cup canned, peeled plum tomatoes, sieved
2 medium-size ripe tomatoes, chopped fine
Small pinch of freshly-grated nutmeg
1 cup boiling water

Combine olive oil, butter and salt pork in a saucepan. Heat. Add onions and brown slowly. Remove casing from sausages and cut meat into 1/2-inch pieces. Add to onions with the beef and chicken livers. Brown slowly for fifteen minutes.

Chop the garlic with the rosemary and add to the sauce with the bay leaf and pepper. Stir well and cook for ten minutes. Add wine, stir, cover and cook for ten minutes. Remove sausage and chop fine; return to sauce.

Add sieved and chopped tomatoes and nutmeg. Remove and discard bay leaf. Add the boiling water and cook slowly, uncovered, for about 40 minutes. Makes about four cups.

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