Ingredients
3 1/2 tbsp. unsalted butter
1/2 c. pancetta or smoked bacon
1 onion
1 finely chopped
1 stalk celery
2 tsp. chopped oregano
2 tsp. thyme leaves
1 1/2 c. good-quality lean ground beef
3 1/2 oz. chicken livers
2 tbsp. tomato paste
c. dry white wine
1 1/4 c. beef stock
salt
Freshly cracked black pepper
freshly grated nutmeg
Preparation
Step 1Melt the butter in a large, heavy pan, add the pancetta, and fry for 4-5 minutes, or until golden.Step 2Add the onion, carrot, celery, and herbs, and cook for another 2 minutes.Step 3Stir in the ground beef, increase the heat, and brown the meat well all over.Step 4Add the chopped livers and cook for 2 minutes. Stir in the tomato paste and cook for 5 minutes.Step 5Add the wine and stock, then season lightly with salt, pepper, and nutmeg.Step 6Bring to a boil, reduce to a low simmer, and cook, covered, for at least 30 minutes. This is classically served with Italian noodles; it is also great spooned over fresh gnocchi.
Recipe courtesy of The Sauce Book: 300 World Sauces Made Simple, by Paul Gayler.
