3 tbsp. chopped bacon
3 tbsp. butter
4 tbsp. chopped prosciutto
2 sm. white onions, chopped
2 sm. carrots, chopped
2 celery ribs, chopped
1/2 lb. beef chuck, chopped
1/2 lb. veal, chopped
1/4 lb. lean pork, chopped
1 c. chicken broth
1 c. dry white wine
3 lg. ripe tomatoes, peeled and diced or 2 c. Italian plum tomatoes (one 1 lb. can)
1 tsp. salt
Liberal amount of milled black pepper
1 clove
1/3 tsp. grated nutmeg
2 c. hot water
1/2 lb. mushrooms, sliced
3 raw chicken livers, chopped
3/4 c. heavy cream

Cook bacon in butter until soft; add prosciutto and simmer for 2 minutes. Add onions, carrots, celery; cook until soft. Stir in the beef, veal, and pork; simmer until half done, the beef pink. Then stir in the broth and wine, raise heat slightly, and cook until sauce thickens, stirring constantly. Blend in the tomatoes (if canned, first put through strainer or food mill). Add salt, pepper, clove, nutmeg, stir in well, and taste for correct amounts. Blend in hot water, cover pan, and simmer over low heat for 1 hour, raisin cover and stirring frequently. Now blend in the mushrooms and the chicken livers. Raise heat slightly and cook, uncovered, for 5 minutes. Just before using the sauce, blend in the heavy cream, stirring the mixture well. Makes about 5 cups.