This comes from an Elizabeth David recipe that was sent to me by WeeRascal. I’ve made a few changes (what? no garlic?) and didn’t add the milk. Will try it with milk next time. The addition of chicken livers is inspired…

Ingredients and instructions below the links.

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  • 400 grams minced beef
  • 400 grams minced pork
  • 400 grams chicken livers, chopped
  • 150 grams bacon or ham, diced
  • 1 1/2 large onions, finely diced
  • 2 carrots, finely diced
  • 2-3 stalks celery, finely diced
  • 3-6 cloves garlic, thinly sliced
  • 250 ml white wine
  • 250 ml broth
  • 350 ml tomato sauce
  • 400 ml tinned chopped tomatoes
  • 1 cup milk (optional)
  • salt & pepper

In a large skillet, sauté the garlic and bacon until the garlic is browned and the bacon is a bit crispy. Then add the onions, celery and carrots and cook until the onions are translucent. Add the minced meat and continue cooking & stirring until the meat looks done. Now add the chicken livers and after 2-3 minutes add the tomato sauce and tinned chopped tomatoes. Then add the broth and white wine, season with salt & pepper and simmer gently for about an hour.


One Response to “ragù”

  1. weerascal Says:

    No garlic, apparently. I think chicken livers are traditional, but somehow they got dropped along the way. They do add an extra dimension to Ragu… Looks tasty.

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