“Romagnolo Ragout”

Ingredients for 4 people

• 300 gr. lean minced beef
• 1 Italian sausage skinned and chopped
• 600 gr. chopped tomatoes
• 2 chopped chicken livers
• 3 slice or pancetta or cured chaps, 0.5 cm thick 
• ½ onion
• 1 carrot
• 2 sticks of celery
• 5 spoons of extra virgin olive oil
• ½ glass of dry white wine

Chop the onion, celery, carrot, pancetta together and fry gently with the oil, mixing occasionally until the onion is transparent. When turning brown add first the livers ad then the mince and chopped sausage. Leave to brown and then splash with wine. Add the tomato, add salt and pepper (don’t exaggerate as the ingredients are already quite salty!), stir from time to time adding, if necessary a little broth or water. Cook in an open saucepan over low heat for 90 minutes. Not the lightest dish!