Ragù alla Bolognese, Bologna's beloved meat sauce, is easier than you'd think. Make a batch of it at once for several quick weeknight dinners:
½ medium carrot, peeled and finely chopped1½ lb. ground beef chuck1 cup beef, veal, or chicken stockTo a large Dutch oven set over medium heat, add the oil and onions and cook, stirring frequently, until softened and translucent, about 3 minutes. Add the celery and carrots and cook, stirring frequently, until softened slightly, about 3 minutes. Add the prosciutto and chicken livers and cook, stirring frequently, until the livers are barely cooked, about 1 minute.
Meanwhile, in a microwave-safe bowl, whisk together the stock and tomato purée, then cover and microwave on high for 3 minutes, or until hot. Add the stock mixture to the meat mixture, turn the heat to low, and cook, stirring occasionally, until the meat is soft and the sauce is thick, about 2½ hours. Season to taste with salt and black pepper.