Chicken livers are the secret to the Bolognese, shhhh… The sweetness of the peppers, onion, and basil, and the salty tang of gorgonzola is the perfect foil to Pasta alla Fantasia. — Cooking and the Career Girl
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- 1 large onion
- 3 medium carrots
- 3 stalks celery
- 3 cloves garlic
- 3 1/2 Pounds ground beef, veal and pork mix, browned and drained
- 3 large cans diced tomatoes
- 1 large can tomato purée
- 2 Cups red wine
- 2 Tablespoons salt
- 1 Pound chicken livers
- 3 Tablespoons butter
- 2 Tablespoons sherry
Roughly chop the onion, carrot, and celery; put into food processor along with the garlic. Pulse until finely chopped.
Sauté in 3 tablespoons olive oil in large pot, add meat mixture (can be all beef if desired), tomatoes, wine, and salt. Simmer for two hours.
Meanwhile, sauté chicken livers in butter until cooked through and add sherry. Pour all into food processor and pulse until there are no chunks and add to sauce. Continue cooking and season to taste.
Pour over pasta.