We made a Bolognese sauce yesterday, loosely based on on a recipe from Barbara Lynch's "Stir". Her big "secret" for amping up the flavor was to use finely minced chicken livers, totaling about 1/6 of the total weight of the other ground meats (burger, lamb, pork, veal, whatever). So, that'd be 1/2# liver to three pounds ground meat. I gotta tell ya, the dish was spectacular! I am the last person in the world to consider eating liver (other than foie gras), but this was just a deep, rich sauce with no hint of liver taste. I'd bet a pound of burger with your usual Sloppy Joe fixin's and a couple/three ounces of minced chicken liver would be worthwhile. Who knows, maybe even chili?
We served the sauce over spaghetti squash "noodles". If you haven't tried spaghetti squash yet, do try it soon.
We served the sauce over spaghetti squash "noodles". If you haven't tried spaghetti squash yet, do try it soon.
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