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

Bibb Lettuce with Creamy Parmesan Dressing and Cheese Crisps

Another recipe from the wonderful "Stir" cookbook by Barbara Lynch. She said she'd so tired of Mesclun, and I kind of get it. The Bibb lettuce is so crispy and nice. The dressing is creamy and subtle and the cheese crisps are awesome.

Ingredients:
1 large egg yolk
1 tablespoon whole grain mustard
juice of 1/2 a lemon
1 tbsp white wine vinegar
1 cup grapeseed oil
3 1/2 cups finely grated Pecorino Romano (she says parm, but I used Pecorino)
Salt and pepper
1 1/2 tbsp extra virgin olive oil
1 large head Bibb lettuce, washed, dried, and torn into pieces
1/2 cup almonds, finely chopped
Parsley and tarragon, finely chopped