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1
In a large skillet, heat oil over medium heat. Cook pancetta, onion, carrot, celery, and garlic until soft, about 10-15 minutes.
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2
Add ground beef and cook until no longer pink. Stir in wine, milk, and tomato paste. Add salt and pepper.
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3
Simmer uncovered for 1 hour, until most of the liquid is absorbed.
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4
Saute chicken livers and garlic, onion, carrots in butter/ olive oil until they are done (gray), remove livers with slotted spoon, add grond beef to pan, brown. Chop chicken livers, return to pan with parsley. Add raisins, saute two minutes more, adding more butter if necessary. Add all other ingredients except tomato paste/extra puree. Bring to a simmer, simmer uncovered for up to three hours, adding either extra tomato puree or water/tomato paste as necessary (you want it to be thick, and may not need to add anything else.)
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5
You can also saute as described above in a pressure cooker, uncovered, then add toamtoes and other ingredients and cover, bring to high pressure, cook for 20-25 mins, gradually relieve pressure, remove lid and check consistency, reduce or add a bit of tomato paste with a whisk.
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6
Delicious!
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7
I'va added a pinch or two of anise seeds (crush between fingertips), but I love that licoricey flavor.
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8
Serve over pasta (spaghetti or fettucine), with lots of grated paresean on the side. Sublime!
