1 tablespoon of olive oil
2 tablespoons of butter or margarine
125g of lean prosciutto cut into small pieces
1 medium-sized onion, finely chopped
1 small-sized carrot, finely chopped
250g of ground beef
125g of chicken livers, diced
2 tablespoons of tomato paste
1/2 cup of white wine
1 cup of beef broth (prepared with bouillon cubes)
salt and pepper to taste
1 tablespoon of olive oil
2 tablespoons of butter or margarine
125g of lean prosciutto cut into small pieces
1 medium-sized onion, finely chopped
1 small-sized carrot, finely chopped
250g of ground beef
125g of chicken livers, diced
2 tablespoons of tomato paste
1/2 cup of white wine
1 cup of beef broth (prepared with bouillon cubes)
salt and pepper to taste
Heat the oil and butter or margarine in a medium-sized pan
Add the prosciutto, onion, and carrot
Cook over medium heat, stirring occasionally, until the onion begins to brown
Let it cook for about 8-10 minutes
Add the ground beef
Cook, stirring occasionally, until the beef is evenly browned
Without stopping to stir, add the chicken livers and cook for 3 minutes
Add the tomato paste, wine, and broth
Reduce heat and cover the pan
Simmer slowly for about 40 minutes
Check the seasoning
Serve 2 1/4 cups of sauce.
