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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Process the onion, carrot and celery until the consistency is almost a paste, but not quite. | 2. Heat the oil in a 4 quart pan over medium heat. | 3. Stir in processed vegetables and cook for around 5 minutes. | 4. Push the vegetables to the side of the pan and add the chicken livers. | 5. Cook until the livers are done through and stir them together with the vegetables. | 6. Add the ground meats, stirring to break them up. | 7. Cook until the juices coming from the meat have evaporated. | 8. Push everything to sides of pan, pour in a little more olive oil and turn heat to high. | 9. When oil begins to sizzle, add the tomato paste. | 10. Stir the paste around until it begins to brown and gives off a caramelly-tomato aroma. | 11. Turn heat back down to medium and deglaze the caramelized paste with the red wine. | 12. Pull all other ingredients back into center of pan and stir. | 13. Pour in the tomatoes, juice and bay leaves. | 14. Stir well and bring to a boil. | 15. Turn heat down just to a good simmer and cover. | 16. Cook covered, stirring occasionally, until the sauce has become very dense and is a dark mahogany color, at least 2 hours. | 17. Add water or more red wine if the sauce is sticking. | 18. There should be a layer of fat risen to the top near the end of the cooking process. | 19. Remove this if you want, but traditionally it is reincorporated. | 20. To make your sauce very smooth, put it through a food mill after cooking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	1		peeled quartered	44.0	10.274000000000001	1.21	0.11
carrot	1		peeled chunked	25.01	5.8438	0.5673	0.1464
celery leaf	2	stalks	chunked	-	-	-	-
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
pork	1	lb	ground	1705.536	0.0	63.0958	159.0775
chicken liver	1	cup	rinsed dried chopped	-	-	-	-
red wine	1/2	cup		-	-	-	-
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
rom tomato	3	cups	peeled crushed	-	-	-	-
bay leaf	3			-	-	-	-
black pepper				-	-	-	-
hot water				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.