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1
Heat olive oil in a large rondeau or skillet with straight sides over high heat until smoking.
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2
Season the ground meats with salt, pepper, and ground cloves.
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3
Add the pork, veal, and lamb, and cook, stirring occasionally and breaking up large chunks of meat until cooked through, about 15 minutes.
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4
Once meats are caramelized, add the pureed chicken livers and chopped sage, basil, chili flakes and parsley and cook, stirring constantly, until just cooked through, about 2-4 minutes.
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5
Add onion, celery, and carrots and cook, stirring frequently.
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6
Now deglaze with the wine to the meats and bring to a boil over high heat.
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7
Allow to reduce until almost gone, about 15 minutes.
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8
Add chicken stock, veal stock, bay leaf, and tomatoes.
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9
Bring pot to a boil, reduce to a bare simmer, and cook, stirring occasionally, until flavors are married and sauce is reduced to a thick, spoon-coating consistency, about 2 hours.
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10
Finish by adding some butter and heavy cream.
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11
Bring to a boil and season with salt and pepper to taste.
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12
Allow the sauce to cool, then refrigerate at least overnight.
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13
For serving, heat amount needed in saute pan and add some heavy cream, chicken stock and black pepper.
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14
Fold in basil, Parmigiano-Reggiano cheese and parsley and serve with desired pasta.
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15
Garnish with torn basil leaves and Parmigiano-Reggiano.
