Maccheroni Bolognese-style

Finely chop the pancetta along with the herbs, namely celery, carrot, and onion. Pass the beef through the mincer two or three times, so as to obtain a very fine and uniform grain, suitable for binding with the sauce. Instead, mince the chicken livers of chicken more coarsely and keep them separate: they will be added later.

Pour the olive oil into a saucepan and add the butter. Combine the pancetta, the herbs and the beef, then brown for about four minutes over medium heat. Stir often and wait for the mixture loses its initial moisture, takes on a uniform golden color and develops an intense aroma, without burning.

Sprinkle the browned base with the white flour and mix thoroughly, distributing it without leaving lumps. Let it incorporate into the sauce for a few moments: the mixture It should become slightly drier and smoother, while maintaining a light, uniform color. Avoid over-roasting to avoid bittering the base.

Pour the broth into the saucepan and immediately mix with a tablespoon, dissolving the flour in the hot liquid. Bring the sauce to a light boil, then continue cooking. over medium heat for about thirty minutes. The consistency should gradually thicken and be creamy, without any obvious separation of the fat.

Join the chicken livers of coarsely chopped chicken when the sauce has already finished cooking. Stir and cook for a few more minutes, until the chicken livers they are cooked and the seasoning appears smooth and fragrant. Season with salt to taste and pepper as needed, keeping the sauce soft enough to coat the pasta.

Boil the maccheroni striped, oh rigatoni, until fully cooked according to the pasta instructions. Drain them when they're well-cooked and still hot, so they can effectively collect the sauce in the grooves. Meanwhile, prepare a warm bowl to prevent the pasta from rapidly losing temperature when adding the sauce.

Transfer the pasta to the hot bowl, add the sauce, and mix thoroughly until each macaroni is evenly coated. Garnish with plenty of Parmigiano Reggiano Grate and serve immediately. The result should be hot, creamy, and well-coated, with the sauce distributed both on the surface and in the pasta grooves.