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Ragu a la Bolognaise

1 small yellow onion, minced

1 rib celery, minced

½ medium carrot, minced

2-3 slices prosciutto, finely chopped

2 chicken livers, cleaned and finely chopped

2 lbs ground chuck

½ cup white wine

1 cup hot milk

1 cup beef, veal or chicken stock

1 28 oz can Italian plum tomato puree

Saute onions until translucent but not browned, about 3 minutes. Add celery and carrots and cook, stirring frequently, for 3 minutes more.

Add ground chuck, season with salt and pepper and cook, breaking up the meat until just cooked and still a little pink, about 5 minutes more. (To keep meat tender, do not fry or brown.) Add wine to the pot and cook until it has evaporated. Add milk and cook until evaporated.

Meanwhile, heat stock and tomato puree together in a medium saucepan over medium high heat until hot. Then add to meat mixture in pot. Reduce heat to low and simmer gently, stirring occasionally, for 2 ½ hours. Season to taste with salt and pepper.

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