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1. In a food processor place the chopped onion, carrot, celery, garlic, pancetta and mortadella with 2 tablespoons of olive oil and process. Take out of the food processor, put on the side.
2. In a large pot, add the blended vegetables, pancetta and mortadella, and brown the meats on low heat.
3. Add a few red pepper flakes, dried basil, the carton of Pomi Strained Tomatoes, and anchovy paste.
4. In a food processor, put the chicken livers, tomatoes, and wine, blend and add to the browning meats.
5. Add wine and basil to taste, stirring well to combine. If the sauce is too thick, add some beef broth, mixing it in slowly.
6. Taste the mixture, if it tastes too acidic, add a tablespoon of sugar. Cover and let simmer on low heat for 60-90 minutes.
7. Cook pasta until al dente.
8. Combine pasta and sauce, add fresh basil and cheese to taste. Serve hot, and enjoy!
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