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1
Process the onion, carrot and celery until the consistency is almost a paste, but not quite.
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2
Heat the oil in a 4 quart pan over medium heat.
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3
Stir in processed vegetables and cook for around 5 minutes.
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4
Push the vegetables to the side of the pan and add the chicken livers.
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5
Cook until the livers are done through and stir them together with the vegetables.
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6
Add the ground meats, stirring to break them up.
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7
Cook until the juices coming from the meat have evaporated.
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8
Push everything to sides of pan, pour in a little more olive oil and turn heat to high.
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9
When oil begins to sizzle, add the tomato paste.
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10
Stir the paste around until it begins to brown and gives off a caramelly-tomato aroma.
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11
Turn heat back down to medium and deglaze the caramelized paste with the red wine.
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12
Pull all other ingredients back into center of pan and stir.
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13
Pour in the tomatoes, juice and bay leaves.
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14
Stir well and bring to a boil.
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15
Turn heat down just to a good simmer and cover.
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16
Cook covered, stirring occasionally, until the sauce has become very dense and is a dark mahogany color, at least 2 hours.
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17
Add water or more red wine if the sauce is sticking.
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18
There should be a layer of fat risen to the top near the end of the cooking process.
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19
Remove this if you want, but traditionally it is reincorporated.
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20
To make your sauce very smooth, put it through a food mill after cooking.
