ragù

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.

• 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.