Ingredients: 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 2 tablespoons cream 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

Recipe Info Category: Misc Rating: 3 Contributor: Janessa Aguilar

Soak porcini mushrooms 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. Add a tablespoon or two of tomato paste for extra richness and color.