Bolognese Sauce (An Italian tomato and meat sauce)

Preparation

1. Step 1

   Heat the butter and oil in a heavy saucepan or casserole and add the sausage, onion, celery and carrot. Cook, stirring, until onion is wilted.

2. Step 2

   Add the beef, pork and chicken livers and cook, stirring down with the side of a heavy metal spoon to break up lumps, until meats lose their raw look. Add the rosemary, nutmeg, salt, pepper, wine and tomato paste. Stir to blend.

3. Step 3

   Puree the tomatoes in a food processor or blender or crush them by hand. Add the tomatoes and the broth. Bring to a boil and let simmer, skimming the surface of fat, 1½ hours.

4. Step 4

   Stir in the basil and cream and remove from the heat.