Sicilian Lamb’s Liver Ragu

Charmaine Lu -
  • 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