No, I didn’t clean out the butcher shop and come up with this dish.
But seriously – isn’t that the best name? That’s what I thought when I came across this recipe in Barbara Lynch’s book, Stir.
So, of course I had to make it. As I read through the ingredients I thought it might be a bit of a tough sell around here.
Not because of the chicken livers (more on that in a bit) but because if you asked my family, the bolognese sauce I make (my mom’s recipe known as “spaghetti sauce” ) is in the top 5 of their all time favorite recipes. Competing with that was going to be nothing short of a challenge and one that I was not completely looking forward to -you purists out there know exactly what I am talking about, right?
But forge ahead I did.
The verdict? “Really, really good. But not the same as Grandma’s.”
But that is ok. There is room for more than one bolognese in this household – as I bet there is in yours.
Ok, and the chicken livers? That’s the secret to this sauce according to Lynch. And she is spot on. They add a surprising depth of flavor to the sauce and make this a wonderful dish to serve on a weeknight but also for a casual get together with friends. Paired with a good bottle of red wine , some lightly dressed greens and some good crusty bread, you’ve got an easy and fabulous dinner.
And as Barbara says, the chicken livers will be our little secret, ok?