Ragù Bolognese

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James Beard


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½ pound bacon

2 tablespoons butter

2 carrots, finely chopped or shredded

2 medium-sized onions, finely chopped

2 ribs of celery, finely chopped

1 garlic clove, chopped (optional)

1 pound lean ground beef

½ pound chicken livers, trimmed of membranes and chopped

¼ cup concentrated tomato paste

1 cup dry white wine

1 teaspoon salt

¾ teaspoon freshly ground pepper

Pinch of nutmeg

1 ½ cups chicken or beef broth

1 cup heavy cream (optional)

1 tablespoon parsley, chopped

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