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Ingredients
Method
- 1 diced onion
- 1 diced carrot
- 1 diced celery stalk
- 1 crushed garlic clove
- 100g wild mushrooms, chopped
- 2 sprigs of thyme
- 1 tbsp tomato puree
- 200ml red wine
- 2 tbsp balsamic vinegar
- 200g quality peppery sausage meat
- 400g chopped lamb’s liver
- 100g chopped chicken livers
- 300ml beef stock
- 3 tbsp heavy cream
- Pasta or polenta, cooked to serve
- Add the oil to a large lidded casserole and fry the onions, carrots and celery until softened. Add the garlic, thyme, mushrooms and tomato puree, turn up the heat a bit and cook for a few mins more. Add the vinegar and wine and bubble away until almost evaporated, then stir in the livers and sausage meat and fry to colour all over.
- Add the stock, season well and reduce the heat to a simmer. Pop the lid on and simmer for about 2 hours. Stir through the cream, season again to taste and serve over pasta or polenta.
2 hrs 30 mins
4 serving
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