Ragout Bologna Style
| Yield: | 6 Servings |
| Categories: |
| 3/4 | lb | Chopped beef |
| 1/4 | lb | Chopped pork |
| 1/4 | lb | Chopped veal |
| 1/4 | lb | Salt pork; chopped |
| 1 | Onion; sliced | |
| 1 | Carrot; sliced | |
| 1 | Stalk celery; cut in small pieces | |
| 1 | Whole cloves | |
| 1 1/4 | c | Water; or stock |
| 1 | ts | Tomato paste |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/4 | lb | Mushrooms; sliced |
| 2 | Chicken livers; cut in small pieces | |
| 1/2 | c | Heavy cream |
| 1 | sm | Truffle (optional); sliced thin |
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