Butcher Shop Bolognese Sauce

Serves 8

Source: Barbara Lynch, The Butcher Shop, Boston

• 1 T extra virgin olive oil
  
• 1 medium onion, diced
  
• 1 large stalk celery, diced
  
• 1 large carrot, diced
  
• 5 ounces chicken livers trimmed and finely chopped (if you've never done this, you'll now understand the term "you'll be chopped liver"
  
• ¼ cup chopped fresh sage
  
• Kosher salt & freshly ground black pepper
  
• 1 ½ pounds ground meat; ½ pound each of ground veal, pork, and lamb
  
• 1 ½ cups red wine
  
• 1 ½ cups chicken or beef stock
  
• 1 ½ cups chopped canned tomatoes, and juice (preferably San Marzano brand)
  
• ½ cup chopped fresh basil
  
• 1 cup heavy cream (optional—but highly recommended, at least ¼ cup)
  
• Freshly grated Parmigiano-Reggiano
  

Heat the olive oil in a large pot/pan, at least 4 quarts in size Add the onion, celery, and carrot, and cook, stirring occasionally, until tender, 8-10 minutes. Add the chicken livers and sage and season with a little salt and pepper. Cook, stirring, until the livers lose their red color, 2-3 minutes.

Add the ground meat in batches, letting it brown a little before adding more. Season with a pinch of salt and a few grinds of pepper, and cook until no red or pink color remains. Pour off most of the fat. Add the wine, and Increase the heat to high (if it wasn't their already), and boil the wine until it's almost gone, 10 – 15 minutes. Add the broth, tomatoes, and basil. Bring to a boil, then adjust the heat to a gentle simmer. Simmer, uncovered until the sauce is thick, dark, and rich. This should take about 1 hour, if at 45 minutes you feel like you've got a long way to go, increase the heat. Stir in the cream, and continue to cook and additional 3-5 minutes.

Serve over pasta or gnocchi with the grated Parmigiano-Reggiano. Wonderful, and freezes beautifully.