Beef Recipe

Beef, Pork & Chicken Liver Ragu recipe

Spice up your cooking skills with this impressive and authentic bolgnese recipe, straight from the home of bolognese, Bologna. You won't find garlic in this recipe, but you'll find a few surprises, including nutmeg and double cream. Stir the sauce into some cooked tagliatelle and finish with some freshly grated Parmesan cheese for an authentic Italian dinner.


  • 225g beef mince
  • 225g pork mince
  • 225g chicken livers
  • 225ml double cream
  • 500ml beef stock
  • 100g pancetta or proscuitto
  • 1 white onion
  • 3 stalks celery
  • 3 carrots
  • 150ml white wine
  • 2 tbsp. tomato puree
  • Salt and pepper
  • Pinch of ground nutmeg
  • 3 tbsp. butter
  • 3 tbsp. olive oil

Method of Preparation:

  1. Finely chop the onion, carrots and celery so that they are all the same size. Finely chop the pancetta.

  2. In a large frying pan, melt half the butter with half the olive oil, fry the pancetta until it begins to release its oils. Add the vegetable mixture and fry for ten to fifteen minutes or until lightly browned.

  3. Transfer the mixture to a heavy saucepan.

  4. In the pan you cooked the veg in, fry the beef and the pork until browned. Add the wine and boil on a high heat until the wine has almost disappeared. Transfer back into the saucepan.

  5. Add the stock and the tomato puree to the saucepan, bring to the boil and then simmer for around 45 minutes.

  6. Meanwhile, melt the remaining butter and oil and fry the chicken livers in the frying pan for four to five minutes. Once cooked, cut into small chunks and then add to the ragu ten minutes before the end of cooking time.

  7. Before serving, turn the heat down to low and add the cream, season with the nutmeg, salt and pepper and stir well. Remove from the heat and serve.

You don't have to limit the sauce to beef and pork - if you don't like chicken livers, remove these and try adding veal mince. Just use equal quantities of meats when making the sauce. Serve over tagliatelle or use in lasagne - never with spaghetti! This recipe serves around eight people.

Author: Laura Young.

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225gabout 8 oz (7.936425 oz based on 0.035273 ounces in a gram)
225mlabout 1 cup (0.951 cups based on 236.59 mililitres in a US cup)
500mlabout 2 cups (2.1134 cups based on 236.59 mililitres in a US cup)
100gabout 4 oz (3.5273 oz based on 0.035273 ounces in a gram)
150mlabout ¾ cup (0.634 cups based on 236.59 mililitres in a US cup)


Published: September 17, 2011
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Published by Starsol