Strangozzi with Veal & Chicken Liver Sauce

Name: Strangozzi with Veal & Chicken Liver Sauce
Yield: makes 6 cups, enough for 2 batches strangozzi or 2 pounds of dried pasta, serving 12
Ingredients: 1 medium onion, cut in 1-inch chunks; 1 medium carrot, cut in 1-inch chunks; 1 medium stalk celery, cut in 1-inch chunks; 4 plump garlic cloves, peeled; 1 1/2 pounds coarsely ground veal shoulder (preferably freshly ground; see box, page 251); 1/4 cup extra-virgin olive oil; 2 teaspoons kosher salt; 1/2 to 1 pound chicken livers, cleaned and finely chopped; 1 cup dry white wine; 3 cups (one 28-ounce can) canned Italian plum tomatoes, preferably San Marzano,crushed by hand; 1 batch (1 1/2 pounds) Homemade Strangozzi (page 202); 1 cup freshly grated Grana Padano or Parmigiano-Reggiano, plus more for passing; Extra-virgin olive oil, best-quality, for finishing the pasta; A food processor; a heavy-bottomed deep skillet or sauté pan, 12-inch diameter or wider; a large pot, 8-quart capacity, for cooking the pasta

December 9, 2011

Dress your fresh strangozzi with this meaty, multitextured sauce—ground veal and chopped chicken livers cooked in a tomato base—for a hearty dish that will delight carnivores and pasta-lovers simultaneously. This is also a great sauce to incorporate into risotto. If you are not enthusiastic about the flavor of chicken liver, use only 1/2 pound, for a subtle flavor boost. But if you love the organic richness of livers, as I do, use a whole pound. This recipe makes a big batch of sauce, so you can use half and freeze half (it will keep well for 4 to 6 weeks).

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