Recipe - Ragout Bologna Style

Three fourths pound Chopped beef
One fourth pound Chopped pork
One fourth pound Chopped veal
One fourth pound Salt pork; chopped
1 Onion; cut or sliced up
1 Carrot; cut or sliced up
1 Stalk celery; cut in small
pieces
1 Whole cloves
1 One fourth cup Water; or stock
1 teaspoon Tomato paste
One fourth teaspoon Salt
1/8 teaspoon Pepper
One fourth pound Mushrooms; cut or sliced up
2 Chicken livers; cut in
small pieces
One half cup Heavy cream
1 small Truffle (optional); cut or sliced up
thin

1. Place meats and next 4 ingredients in a saucepan and brown slowly, but
thoroughly. 2. Add water or stock and ocntinue cooking slowly until it
evaporates. 3. Add tomato paste, salt and pepper and enough water to cover
the meat. Cover the pan and simmer for 1 hour. 4. Add mushrooms and chicken
livers and cook for 15 minutes longer. 5. Just before serving, add cream
and truffle.