Chicken Liver Ragu

We fi rst learned about this Italian classic from Marcella Hazan. We’ve simplifi ed her recipe and taken out some of the fat, but it’ll still take the chill off a winter day

2 tablespoons olive oil

1 tablespoon unsalted butter

1 medium onion, roughly chopped

3 garlic cloves, minced

1⁄2 pound chicken livers, any discolored spots and all fat removed, roughly chopped

1⁄3 pound ground pork or veal

1⁄4 cup dry white wine or dry vermouth

1 cup chicken broth

2 teaspoons stemmed thyme or 1 teaspoon dried thyme

1⁄4 cup heavy cream

1 tablespoon tomato paste

1⁄4 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

1 pound fresh or 12 ounces dried pasta, cooked and drained

1 ounce Parmigiano-Reggiano, grated

1⁄4 teaspoon grated nutmeg

• Heat a large saucepan over medium heat. Add the olive oil and butter. When the butter has melted, add the onion. Sauté, stirring frequently, until softened, about 2 minutes. Add the garlic and cook for just 15 seconds.
• Add the chicken livers and the ground pork or veal, breaking the latter apart with a fork. Cook, stirring constantly, just until the livers lose their raw color, about 2 minutes.
• Stir in the wine or vermouth, scraping up any browned bits on the bottom of the pan. When the wine or vermouth comes to a full simmer, stir in the broth and thyme. Reduce the heat to very low and simmer, partially covered, at a very slow bubble until the livers are tender, about 10 minutes, stirring often.
• Stir in the cream and tomato paste. Raise the heat and let the sauce come to a full boil, then remove from the heat and season with salt and pepper.
• Spoon some of the warm sauce in the bottom of a large bowl or platter. Add the pasta, then pour the remaining sauce over the top. Sprinkle with the cheese and nutmeg.
• To store: Place in a resealable container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Makes enough sauce for 1 pound fresh or 12 ounces dried pasta