Chicken Liver Sauce

1/2 lb. fresh chicken livers
2 tablespoons chopped shallot or onion
1 tablespoon vegetable oil
2 tablespoons butter
1/4 teaspoon fresh garlic, chopped very finely
3 tablespoons diced pancetta or prosciutto
4-5 whole fresh sage leaves
1/4 lb. ground beef chuck
Black pepper, freshly ground from the mill
1 teaspoon tomato puree dissolved in 1/4 cup dry white vermouth
Freshly grated Parmigiano reggiano
1 1/4 lb. homemade pasta like pappardelle (a broad noodle, up to 1 inch thick)

Remove any greenish spots and particles of fat from the chicken livers and rinse in cold water, cut each one into 3 or 4 pieces and thoroughly dry with paper towels.

Put the shallot or onion in a saucepan or small sauté pan together with the oil and butter, turn the heat to medium. Sauté the shallot or onion until it becomes translucent. Add the chopped garlic and cook it briefly, not long enough to become colored, then add the diced pancetta or prosciutto and the sage. Stir well, cooking for about a minute or less, then add the ground beef, a large pinch of salt, and a few grindings of pepper. Crumble the meat with a fork and cook it until it has lost its raw red color.

Add the cut up chicken livers, turn the heat up to medium-high, stir thoroughly and cook briefly, just until the livers have lost their raw red color.

Add the tomato puree and vermouth mixture and cook for 5 to 8 minutes, stirring from time to time. Taste and correct for salt.

Turn the entire contents of the pan over cooked, drained pasta, toss well, coating all the strands, and serve at once with grated Parmesan on the side.

4 to 6 servings

Source of recipe: Essentials of Classic Italian Cooking, Marcella Hazan