SALSA ALLA GENOVESE GENOVESE SAUCE
6 dried mushrooms 2 teaspoons salt
(Italian, if available) 1 teaspoon freshly ground
1/4 cup olive oil black pepper
1/4 pounds ground chuck 2 bay leaves
1/4 cup chopped onion 2 cups dry red wine
2 cloves garlic, minced 1 6-ounce can tomato paste
1/4 cup chopped celery 2 cups hot beef broth
1 cup grated carrot
Wash the mushrooms, cover with warm water, and let soak 10 minutes. Drain, and chop the mushrooms.
Heat the oil in a heavy saucepan; add the meat, and cook over high heat until browned, stirring frequendy to prevent lumps from forming. Reduce heat; add the onion, garlic, celery, and carrot. Cook until browned. Mix in the mushrooms, salt, and pepper; cook 5 minutes. Add the bay leaves and wine, and bring to a boil. Stir in the tomato paste mixed with 1 cup of the broth. Cover, and cook over low heat 2 1/4 hours, adding some of the remaining broth from time to time. Taste for seasoning. Discard the bay leaves. Serve on any pasta, or as a sauce for roast meat.
RAGU BOLOGNESE SAUCE
2 tablespoons butter 1 1/2 tablespoons tomato paste
1/2 pound ham, cut julienne î1/2 cups dry white wine
1/4 cup chopped onion 1 cup water
1/4 cup chopped celery 1 teaspoon salt
/t cup grated carrot l1/2 teaspoon freshly ground
1/4 pound ground beef black pepper
Yu pound chicken livers, YB teaspoon nutmeg
diced 1 cup heavy cream
Melt the butter in a saucepan; sauté the ham, onion, celery, and carrot 10 minutes, stirring frequently. Add the beef; cook over medium heat, stirring almost constantly, until browned. Stir in the livers; cook 2 minutes. Blend in the tomato paste, then stir in the wine, water, salt, pepper, and nutmeg. Cover, and cook over low heat 45 minutes, stirring frequently. Stir in the cream. Taste for seasoning. Serve with pasta, or use as a sauce for meat.