My mother couldn't cook. It was a family joke. You could fling her potato pancakes as fighting devices.
I couldn't cook either. But I was a young bride. And had to learn fast (we did that in those days).
I don't remember now where I saw the ad. But I subscribed to the Foods of the World Time-Life series immediately. And it took me years before I got all 27 with recipe books for some. It taught me how to cook.
Ten years later, I was a chef at a hit trendy restaurant by day. And an actress by night. But back then, this sauce and the Northern Italian lasagna that went with it were a hit in my own kitchen.
It was my husband's favorite and something ... at his request ... that I often served for guests. This recipe is right out of the Foods of the World recipe book for "The Cooking of Italy".
It's kinda labor-intensive ... as is the lasagna itself ... but definitely worth it! Serve the lasagna to OOOHs and AWWWs at your next holiday meal. This recipe also makes enough to reheat ... with a dash of cream or coconut milk ... and have over your favorite Gluten Free pasta or spiralized vegetables.
Hint ... hint ... it's the chicken livers and mixture of meats that make this sooo special. I've also added my little touches to make it more food-sensitive.
AuthorJill PlaceThis killer recipe is right out of the Foods of the World Time-Life series. And is spectacular as a base for Northern Italian Lasagna. Or reheated with a splash of coconut milk (or cream) over pasta or zoodles. Eat it up ... FOR REAL!
Combine the chopped ham, onions, carrots, and celery together on a cutting board and chop them together into very small pieces (alternately pulse a few times in a food processor). This mixture is called a battuto, which when cooked becomes a soffritto.
Melt the butter over moderate heat in a heavy, 10-to-12-inch skillet or large saute pan. When the foam subsides, add the battuto and cook, stirring frequently, for about 10 minutes, until it is lightly browned.
With a rubber spatula, transfer the soffritto to a heavy 3-to-4-quart saucepan (or I just remove it from the saute pan and set it aside). Heat the oil in the skillet or saute pan and lightly brown the beef and pork over moderate heat, stirring to break up any lumps.
Then pour in the wine, increase the heat, and boil briskly, still stirring constantly, until almost all of the liquid is cooked away.
Add the meat to the soffritto in the saucepan (or add the soffritto back to the saute pan) and stir in the stock and the tomato paste. Bring to a boil over high heat, the reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally.
Meanwhile, over high heat, melt some butter in the skillet (or use a small skillet) and, when the foam subsides, add the chicken livers. Cook them for 3 or 4 minutes, or until they are firm and lightly browned.
Chop the chicken livers into small dice and then add to the sauce 10 minutes before it is done. Cool.
Use as a base for my Northern Italian Lasagna or reheat with some coconut milk (or heavy cream) for a pasta or spiralized vegetable sauce.
Ingredients
Directions
Combine the chopped ham, onions, carrots, and celery together on a cutting board and chop them together into very small pieces (alternately pulse a few times in a food processor). This mixture is called a battuto, which when cooked becomes a soffritto.
Melt the butter over moderate heat in a heavy, 10-to-12-inch skillet or large saute pan. When the foam subsides, add the battuto and cook, stirring frequently, for about 10 minutes, until it is lightly browned.
With a rubber spatula, transfer the soffritto to a heavy 3-to-4-quart saucepan (or I just remove it from the saute pan and set it aside). Heat the oil in the skillet or saute pan and lightly brown the beef and pork over moderate heat, stirring to break up any lumps.
Then pour in the wine, increase the heat, and boil briskly, still stirring constantly, until almost all of the liquid is cooked away.
Add the meat to the soffritto in the saucepan (or add the soffritto back to the saute pan) and stir in the stock and the tomato paste. Bring to a boil over high heat, the reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally.
Meanwhile, over high heat, melt some butter in the skillet (or use a small skillet) and, when the foam subsides, add the chicken livers. Cook them for 3 or 4 minutes, or until they are firm and lightly browned.
Chop the chicken livers into small dice and then add to the sauce 10 minutes before it is done. Cool.
Use as a base for my Northern Italian Lasagna or reheat with some coconut milk (or heavy cream) for a pasta or spiralized vegetable sauce.
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