-
1
Prepping makes the whole experience more enjoyable.
-
2
Finely chop pancetta.
-
3
Finely dice carrots, onions and celery.
-
4
Wash livers carefully, then flatten livers and chop.
-
5
Warm milk and chicken stock.
-
6
Peel Garlic.
-
7
In a Dutch oven over medium heat add 2 tbsp oil with 2 tbsp butter. Add the onions and saute until the onions are soft, 8 - 10 minute. Do not brown.
-
8
Add the remaining butter and olive oil.
-
9
Add carrots and celery, increase heat to med-high, saute until they start to brown.
-
10
Add pancetta, prosciutto, mortadella or your choice of any combo of meats and saute one to two minutes.
-
11
Remove mixture from pan to a bowl and reserve.
-
12
Add chicken liver and stir frequently 1 to 2 minutes.
-
13
Add ground beef or meat blend and brown (do not stew meat, if you need to, do so in stages)
-
14
Return vegetable mix to Dutch oven.
-
15
Add tomato paste to meat and vegetable mix and brown paste for about 10-15 minute important step, develops deep flavor.
-
16
Add wine to deglaze, allow it to evaporate 4 - 7 minutes.
-
17
Add 1 cup warm milk and pinch nutmeg, allow it to come to a boil, carefully reduce milk for 3 - 5 minutes.
-
18
Add passata or whole tomatoes crushed my hand or potato masher.
-
19
Add chicken stock and whole garlic cloves stir. Cover and continue to cook for 3 to 4 hours over very low heat or place into oven at 275 for 3 to 4 hours, stirring occasionally.
-
20
Several minutes before serving mash garlic cloves against wall of Dutch oven and add remaining milk continue to cook 10 minutes.
