chicken liver and heart ragu
I know sounds gross but it is not. It is so good. You don't even taste the liver. yum
yield
6 serving(s)
prep time
10 Min
cook time
40 Min
method
Stove Top
Ingredients For chicken liver and heart ragu
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1 cdried porcini mushrooms
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2 cchicken stock
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4 ozpancetta chopped
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1 cshredded carrot
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1 mdonion chopped
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6 clovegarlic minced
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2 cchicken livers cleaned and chopped
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8chicken hearts finely chopped
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salt and pepper
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8fresh sage leaves finely chopped
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3 sprigrosemary stripped and finely chopped
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4 lgbasil leaves finely chopped
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1/4 cbrown sugar
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1bay leaf
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3 Tbspdouble concentrated tomato paste
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1/2 cdry red wine
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1/3 csweet red vermouth
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28 ozcan crushed tomatoes
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pasta of choice
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grated parmesan for serving
How To Make chicken liver and heart ragu
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1Place the dried mushrooms in a saucepan with the chicken stock. Bring to a simmer and simmer for 10 to 15 minutes. Remove the mushrooms with slotted spoon to a cutting board and chop. Reserve the liquid.
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2Place the pancetta in a large skillet and cook until the fat is rendered and the pancetta is crispy. Remove with slotted spoon and set aside.
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3Add the carrots, onions and garlic to the skillet and saute for 4 minutes. Add the chicken livers and hearts. Sprinkle with salt and pepper and cook 5 minutes. Add the sage, rosemary, basil, brown sugar and tomato paste and stir to combine. Add the red wine and vermouth. Add the bay leaf. Stir and cook 1 minute. Add the crushed tomatoes and reserved chicken stock. Simmer for 30 minutes. Add the pancetta and mushrooms back to the ragu and cook 5 more minutes. Serve over pasta of choice sprinkled with parmesan cheese.
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