Ragout Bolognese style à la Gabi

Ingredients for 4 servings:

• 200 g lean beef, very finely chopped
• 120 g streaky smoked bacon, very finely chopped
• 1 medium-sized onion(s), very finely chopped
• 1 carrot(s), very finely chopped
• 300 g tomatoes, peeled, pitted, pureed
• 2 tsp parsley, flat-leaf, very finely chopped
• 1 clove(s) garlic, very finely chopped
• 200 ml meat broth
• Salt
• Black pepper, freshly ground
• 50 g raw ham, very finely chopped
• 3 chicken livers, sliced
• 1 piece(s) goose liver (small piece), sliced
• Meat from a bratwurst
• 100 g butter
• 2 handfuls of mushrooms (porcini or button mushrooms), sliced
• 3 tbsp cream
• 2 tbsp grated Parmesan cheese

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 42 minutes; Total time approx. 1 hour 42 minutes

Heat 80g butter in a pan, brown the beef, bacon, onion, yellow beetroot, parsley, and garlic, and pour in 5 tablespoons of meat stock. Add the tomato puree, stir, season with salt and pepper, and add another 1 tablespoon of meat stock. Slowly simmer over low heat for about 30 minutes, stirring frequently. Heat 20g butter in a second pan, sauté the ham, chicken livers, goose liver, sausage meat, and mushrooms, season with salt, add 1 tablespoon of meat stock, and sauté for about 10 minutes until soft. Combine both ragùs, sauté for another 2 minutes, stir in the cream, and mix in the Parmesan cheese. Serve with tagliatelle. Tip: You can further enhance the flavor with shaved white truffles.