Pasta Ragout

Name: Pasta Ragout
Ingredients: 8 slices bacon, diced; 2 lbs ground beef; 1 large onion, peeled and sliced; 1 cup sliced celery; 2 medium carrots, sliced; 12 lb chicken liver, coarsely chopped; 12 cup catsup; 2 beef bouillon cubes; 2 cups water; 1 cup merlot or 1 cup Burgundy wine; 1 teaspoon salt; 14 teaspoon nutmeg; 2 cups heavy cream; 1 (16 ounce) box spaghetti, linguine or 1 (16 ounce) box angel hair pasta

14 ingredients

8 steps

Ingredients

8 slices bacon, diced
2 lbs ground beef
1 large onion, peeled and sliced
1 cup sliced celery
2 medium carrots, sliced
12 lb chicken liver, coarsely chopped
12 cup catsup
2 beef bouillon cubes
2 cups water
1 cup merlot or 1 cup Burgundy wine
1 teaspoon salt
14 teaspoon nutmeg
2 cups heavy cream
1 (16 ounce) box spaghetti, linguine or 1 (16 ounce) box angel hair pasta

Directions

1

Saute bacon until cris in a large frying pan; add ground beef, onion, celery and carrot.
2

Brown meat breaking it up as it cooks; drain fat.
3

Stir in chicken livers, catsup, bouillon cubes, water, wine, salt and nutmeg, crushing cubes with a spoon; cover.
4

Simmer, stirring several times for 30 minutes.
5

Blend in cream slowly; heat just until bubbly.
6

While sauce simmers, cook pasta; drain.
7

Pour sauce over and toss lightly to mix.
8

Serve with Parmesan cheese.