Ragu' di carne alla Fiorentina (Meat Sauce Fiorentina)

Ragù is an Italian term for a meat-based sauce, which is traditionally served with pasta. The word "ragu" derives from the French ragoût, a noun derived from ragoûter (to revive the taste). Please enjoy this famous recipe with any pasta you like.

Ingredients 

• One onion
• One carrot
• One stick of celery parsley
• 4 tbsp extra-virgin olive oil
• 300g minced meat
• 100g chicken or rabbit livers
• One glass red wine
• 700g tomatoes
• Salt
• Pasta of your choice, cook as per instructions

Method

1. Finely chop the onion, carrot, celery and parsley. Fry gently in the oil over a medium heat.
2. Add the minced meat (do not use mince which is too lean!) and the washed and cleaned livers, finely chopped.
3. Add salt and cook rapidly for at least ten minutes, stirring constantly with a wooden spoon so that the meat does not stick to the pan.
4. When the sauce has become golden brown in colour, add the wine and leave to evaporate.
5. Lower the heat and add the peeled and puréed tomatoes. Cook over a low heat for half an hour and taste for salt.

(Source: myowntuscanyfood.wordpress.com)