[LOW] 3 min
[MED] 10 min + 5 min
[LOW] 45 min
⅓ lb ground pork and ⅓ lb ground beef
⅛ lb (60 g) chicken liver, blood drained and finely chopped
2 tablespoons olive oil
1 clove garlic, minced
½ medium onion (150 g), finely chopped
½ medium carrot (100 g), finely chopped
½ medium celery (80 g), finely chopped
6 mushrooms, finely chopped
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
100 ml red wine
1 (14.5 oz) can diced tomatoes
1 bay leaf
Spread olive oil evenly and add garlic in the pot and sauté over [LOW] heat for about 3 minutes or until fragrant.
Add in onion, carrot, celery, mushrooms and sauté over [MED] heat for about 10 minutes or until vegetables are softened.
Move sautéed vegetables to the side of the pot and add ground meat. Brown over [MED] heat for about 5 minutes, or until browned, then mix.
Add liver, salt and black pepper and continue to sear. Once the liver is browned, pour red wine and bring to a boil.
Add in diced tomatoes and bay leaf. Cover and simmer over [LOW] heat for 45 minutes. Finish with salt and pepper to taste.
When browning ground meat, try not to stir too much to not let the juices run out of the meat.
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