4 slices bacon, diced
1/4 cup olive oil
2 large onions, diced
2 medium carrots, diced
1/2 cup celery, diced
1 pound lean ground beef
1/2 pound chicken livers
1/3 cup tomato puree
1/ 1/2 cup vermouth, white or chianti
3 1/2 cups beef stock
1/2 teaspoon ground nutmeg
1/2 tablespoon black pepper


Cook bacon until brown and crisp.  Drain fat.  Add oil to pan and heat onions, carrots, and celery.  Saute until tender, add beef until brown.  Add livers and cook until pink.  Add tomato puree, vermouth, beef stock, nutmeg, and pepper.  Bring to simmer, reduce heat and simmer over low heat for one hour. 


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