Instructions

Melt the butter in a large heavy stockpot over medium-high heat. Add the bacon and ham and cook, stirring often, until browned, 8 to 10 minutes. Add the ground meats and increase the heat to high. Cook, stirring occasionally, until the meat is well browned, about 20 minutes.
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Add the onions, carrots, celery, and mushrooms. Cook, stirring often, until the vegetables soften, about 5 minutes. Add the garlic, nutmeg, and cloves, and stir until the garlic is fragrant, about 1 minute. Stir in the tomato paste, salt, and pepper and cook for 2 minutes. Add the wine and cook until almost evaporated, about 5 minutes.
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Stir in the stock and bring to a boil. Reduce the heat to medium-low. Simmer, stirring occasionally, until the sauce has thickened, 45 minutes to 1 hour.
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Add the chicken livers, if using, and cook until firm, about 5 minutes. Stir in the cream and parsley. Heat through and adjust the seasoning to taste. Use hot.
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Yield: about 1 1/2 quarts