Ragù alla Romagnola
Number of servings
4
Difficulty
Medium
Ingredients
150
gr lean beef
75
gr chicken livers
250
gr ripe tomatoes
30
gr chopped pancetta
20
gr oil (or butter)
1
piece(s) onion
1
piece(s) carrot
1
piece(s) celery rib
1/2
cup(s) red wine (or white)
2
tbsp meat broth
pinch nutmeg
pinch salt
pinch pepper
Directions
- Sauté in oil (or butter) the mixture of aromatic herbs and pancetta; add the lean beef and the well-cleaned chicken livers cut into cubes.
- Deglaze with the wine and wait for it to evaporate; add the peeled tomatoes, season with salt and pepper and flavor with grated nutmeg.
- Cook over very low heat for about an hour.