GRANDMA'S BOLOGNESE
Steps:
- 1. In a small saucepan, bring broth to a simmer over medium heat. Put tomato paste into a small bowl and pour in 1 cup broth; stir to dissolve. Set tomato-infused broth aside (Keep remaining broth hot.) 2. In another saucepan, bring milk to a simmer over medium heat. Add cloves, remove from heat and let steep, covered, for one hour. 3. Meanwhile, heat olive oil and butter in a large heavy-bottomed pot over medium-low heat. Add pancetta and cook until fat has rendered, stirring occasionally. Add carrots, celery and onions and cook, stirring occasionally until soft and caramelized (about 30 minutes). Stir in beef, pork and veal, cook, breaking meat apart with wooden spoon, until browned. Season with salt and pepper. Increase heat to medium-high and add wine and cook until wine is evaporated. 4. Lower heat to medium, stir in nutmeg, and reserved tomato broth and cook, stirring occasionally until liquid is absorbed, about 5 minutes. 5. Lower heat to medium, low and add 1/2 cup reserved hot broth and cook until liquid is absorbed, stirring occasionally. Repeat 1/2 cup at a time until all broth has been used (kind of like risotto) - this can take some time. ***NOTE: Although this may seem very time consuming, don't take it too seriously. You can walk away and do other things during this 'liquid absorbing' part. Don't go stir crazy - this does not have to be perfect! 6. Add chicken livers to the sauce and cook for 8 minutes until soft. Using a fork, mash livers on the side of the pot (or remove and do it on a plate) with a tablespoon into the sauce. Add the milk and simmer until thick and velvety - another 15 to 20 minutes. Season with salt and pepper and serve with pasta.
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