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Have a wood-fired Italian night with this comforting pasta dish. Fresh pasta is loaded with a rich and hearty homemade meat sauce. Just like grandma used to make it, only better.
1/2 Pound finely minced chicken livers
1/4 Cup extra-virgin olive oil
2 Pound ground beef chuck
1 Pound ground pork shoulder
1 Pound ground lamb
Kosher salt
freshly ground black pepper
4 Tablespoon unsalted butter
1/2 Pound finely diced pancetta
1 Large onion, minced
2 Large carrots, finely chopped
4 Stalk celery, finely chopped
4 Medium cloves garlic, minced
1/4 Cup fresh minced sage leaves
1/2 Cup fresh minced parsley leaves, divided, plus more for serving
2 Cup dry white or red wine
1 Quart chicken stock
1 Can (28 oz) crushed tomatoes
1 Cup whole milk
2 Whole Bay leaves
1 Cup heavy cream
3 Ounce finely grated Parmesan cheese, plus more for serving
1 Pound Spaghetti, or other pasta
parmesan, freshly grated
flat-leaf parsley, for serving
: 325 ˚F
1/2 Pound finely minced chicken livers
1/4 Cup extra-virgin olive oil
2 Pound ground beef chuck
1 Pound ground pork shoulder
1 Pound ground lamb
As Needed Kosher salt
As Needed freshly ground black pepper
4 Tablespoon unsalted butter
1/2 Pound finely diced pancetta
1 Large onion, minced
2 Large carrots, finely chopped
4 Stalk celery, finely chopped
4 Medium cloves garlic, minced
1/4 Cup fresh minced sage leaves
1/2 Cup fresh minced parsley leaves, divided, plus more for serving
2 Cup dry white or red wine
1 Quart chicken stock
1 Can (28 oz) crushed tomatoes
1 Cup whole milk
2 Whole Bay leaves
1 Cup heavy cream
3 Ounce finely grated Parmesan cheese, plus more for serving
1 Pound Spaghetti, or other pasta
parmesan, freshly grated
flat-leaf parsley, for serving