Ragout Bologna Style


* 3/4 pound chopped beef
* 1/4 pound chopped pork
* 1/4 pound chopped veal
* 1/4 pound salt pork -- chopped
* 1 onion -- sliced
* 1 carrot -- sliced
* 1 stalk celery -- cut in small pieces
* 1 whole cloves
* 1 1/4 cups water -- or stock
* 1 teaspoon tomato paste
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 pound mushrooms -- sliced
* 2 chicken livers -- cut in small pieces
* 1/2 cup heavy cream
* 1 small truffle (optional) -- sliced thin


Place meats and next 4 ingredients in a saucepan and brown slowly, but thoroughly.
Add water or stock and ocntinue cooking slowly until it evaporates.
Add tomato paste, salt and pepper and enough water to cover the meat. Cover the pan and simmer for 1 hour.
Add mushrooms and chicken livers and cook for 15 minutes longer.
Just before serving, add cream and truffle.