Sauce from Bologna

• 4 tablespoons butter
• 1 small onion, finely chopped
• 1 stalk celery, finely chopped
• 1 small carrot, finely chopped
• 2 ounces pancetta, finely chopped or bacon
• 1 bay leaf
• 3/4 pound ground beef
• 1 1/2 teaspoons flour, sifted
• 1/2 cup dry red wine
• 1/2 cup beef stock
• 1/2 ounce dried porcini mushrooms -- optional
• salt and pepper
• pinch nutmeg, or cloves
• 1/2 cup milk
• 2 tablespoons cream
• 1 chicken liver, minced

Soak porcini mushrooms (if using) for 30 minutes in hot water to cover. Drain liquid and filter it through cloth or a paper coffee filter to remove grit. Finely chop the mushrooms.
In a large pot melt butter and gently saute onion, celery, carrot, pancetta and bay leaf for 8 to 10 minutes. Add ground beef, increase the heat slightly and cook until golden brown. Sprinkle in flour, stir through and cook for 30 seconds before adding wine. Stir over a high heat until most of the wine has evaporated. Add porcini mushrooms and their liquid and taste for salt before seasoning. Add nutmeg and half the stock and simmer over a low heat, covered for 1 1/2 hours.
Stir from time to time and add remaining stock. When two-thirds through add milk and adjust seasonings. Just before serving stir in cream and chicken liver and cook, uncovered, for a final minute or two.
Note: Some like to add a tablespoon or two of tomato paste for extra richness and color.

Recipe source: "The New Pasta Cookbook"