Ragù Romagnola style

Finely chop the onion, carrot and celery. Reduce the pancetta into small fragments and clean carefully the chicken livers chicken, removing the inedible parts; then cut them into regular cubes. Peel the ripe tomatoes and keep them ready, so that the ingredients can be added. skillet without interrupting cooking.

Pour the oil into a saucepan or melt the butter, then add the chopped onion, carrot and celery together with the pancetta. Gently sauté over moderate heat, stirring, until the vegetables become soft and the pancetta releases its fat, without letting it darken battuto or burn the residue on the bottom.

Combine the lean beef pulp and chicken livers diced. Brown everything, stirring continuously, until the meat changes color evenly and on the base of the saucepan A fragrant base forms. Maintain sufficient heat to brown the ingredients, preventing them from sticking together.

Pour in half a glass of red or white wine and let it evaporate completely. Stir and wait until the alcoholic odor disappears and the liquid reduces, leaving the bottom dry and shiny again. This step concentrates the meat's aromas and prepares the saucepan when adding tomato.

Add the peeled tomatoes and add the two tablespoons of meat broth. Season with salt to taste and pepper, then finish with a grating of nutmeg. Mix until the seasoning is evenly distributed: the tomato should envelop the meat and chicken livers forming a homogeneous base, still quite fluid.

Partially cover the saucepan and cook over very low heat for about an hour. Maintain a barely perceptible boil and stir occasionally to prevent the ragù It sticks together. Cooking is complete when the tomato sauce is thicker, the meat is well-combined, and the aroma is full and harmonious.