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Ingredients for 4 servings
150 g lean beef meat
75 g chicken livers
250 g ripe tomatoes
30 g minced bacon
20 g oil (or butter)
1 onion
1 carrot, 1 stalk of celery
½ glass of red (or white) wine
2 tbsp meat stock
nutmeg
salt and pepper
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The real traditional recipe
Fry the chopped herbs and bacon in oil (or butter); add the lean beef and the well-cleaned livers cut into cubes. Add the skinned tomatoes, salt and pepper and season with grated nutmeg.
Cook on a very low heat for about an hour.
In Romagna it is customary to put it on cappelletti or tagliatelle!
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