Winter Pasta Sauce of Chicken Livers and Bacon, Port and Red Wine

This gutsy version of the traditional ragu is a fabulous combination of a rich sweetness provided by the port, perfectly balancing the silky, complex, intense flavour of the rosy-pink chicken livers. A definite favourite in this house, it’s the type of comforting dish you want to come home to on a cold, blowy Winter’s day – delicious! Oh, and the photograph doesn’t do it justice!!!!

Serves 4 hungry people

What you need…

A splash of olive oil

5 rashers of streaky bacon, roughly chopped

150g onions, chopped

2 bay leaves

4 garlic cloves, finely chopped

150g minced beef

1 tablespoon tomato paste

75ml port

75ml red wine

Sea salt and black pepper

Knob of butter

125g chicken livers, roughly chopped

Freshly grated Parmesan, to serve

Your favourite pasta (choose a shape that collects lots of sauce!)

What to do…

Pour the olive oil into a large saucepan over a high heat and tip in the bacon, cooking and occasionally stirring for a couple of minutes until golden and crispy.

Use a slotted spoon to remove the bacon to kitchen paper. Turn the oil in the pan down to moderate and add the onions, cooking and stirring occasionally for 5 minutes or so, until soft and only slightly golden.

Return the cooked bacon to the pan together with the bay leaves, garlic, minced beef, tomato paste, port and red wine. Season with salt and pepper and bring to the boil before reducing the heat and simmering for 15-20 minutes or until the liquid has almost completely evaporated.

Meanwhile, cook your favourite pasta, following the packet instructions.

Melt the butter in a frying pan over a moderate heat, add the chicken livers and cook, stirring occasionally, for 2-4 minutes or until they have browned but are still pink in the middle. Tip them into the mince mixture and cook for 1 minute. Taste and adjust the seasoning if necessary.

Splash in about 75ml of the pasta cooking water into the mince mixture and then drain the rest. Tip the drained pasta into your delectable, gutsy sauce and serve with lots of freshly grated Parmesan over the top. A glass of red wine wouldn’t go amiss either – wonderful!

Inspired by…

Rachel Allen

How easy…

Very easy and so rewarding!

 

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