Sunday Gravy

I'm not Italian, but I can get behind the idea of Sunday gravy. We had a slider of that name from a stand of that name at Smorgasburg on Sunday and I was inspired to make my own. I gathered all the good looking meats from the store and set out for a long, slow cook. The flavor is so deep and strong and wonderful. I served it with fresh rigatoni but feel free to use your favorite pasta. Also, you can play around with the meat choices. Any traditional braising cuts of beef and pork work well, and some sausage for an extra bit of flavor.

Bolognese

Another Barbara Lynch recipe here. She said that her secret ingredient was chicken livers and I really wanted to test it out. It's a great, hearty sauce. It's very meaty and not very tomatoey, so different than what I would normally think of for bolognese, but it was so flavorful and rich and a perfect Sunday dinner with a little pasta and some Pecorino.

Ingredients:
1 tbsp extra virgin olive oil
1 medium onion, finely chopped
1 large celery stalk, finely chopped
1 large carrot, finely chopped
5 oz chicken livers, finely chopped
1/2 cup fresh sage, chopped
salt and pepper
1 1/2 pounds ground meat, 1/2lb each pork, veal, and lamb (or beef if you can't find lamb)
1 1/2 cups dry red wine
1 1/2 cups chicken broth
1 14.5-oz can chopped tomatoes
1/2 cup chopped fresh basil