- Serves: 5
- Cook Time:
- Prep Time: 15 minutes
- Effort: easy
- 4 tbsp extra virgin olive oil
- 1 small onion, finely chopped
- 2 stalks celery, finely chopped
- 1 carrot, finely chopped
- 3 slices prosciutto, finely chopped
- 3 chicken livers, finely chopped
- 300 ml cold milk
- 300 ml veal stock
- 1 x 400 g plum tomatoes
- 625 g ground organic beef, (neck or chuck steak)
- 300 ml hot milk
- 150 ml dry white wine
- cooked papardelle pasta
- parmesan shavings
1. Heat the oil in large heavy pan, add onions and cook gently until translucent but not browned. Add the celery and carrots and cook, stirring, for 3 minutes more, then add the prosciutto and chicken livers and keep stirring for around a minute, until the livers are just cooked and still a little pink. Now pour the cold milk into the pan.
2. Heat the stock and plum tomatoes together in a medium saucepan over a medium heat until hot. Add the ground beef, season with salt and pepper, and cook for about 5 minutes (should still be slightly pink).
3. Next add the beef to the chicken liver mixture. Pour in the wine and cook until the alcohol has burnt off (about 3 minutes). Reduce the heat to medium-low, pour in the hot milk and cook for 10 minutes.
4. Reduce the heat to low and simmer gently for 2½ - 3 hours, stirring occasionally. Season to taste with salt and pepper.
5. Serve with cooked papardelle pasta and sprinkle with parmesan shavings.
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