Name: Sugo di rigaglie (Giblet Sauce)
Yield: Serves 6
Cuisine: Italy
Ingredients: 1 carrot, peeled and chopped; 3 tablespoons olive oil or lard, plus 2 tablespoons olive oil for sautéing livers; ¾ pound chicken giblets (gizzards, hearts, and livers), trimmed of any fat, connective tissue, and gristle, then gizzards and livers cut into large bite-size pieces; 2 cups chicken stock, or as needed; 2 cups dry white wine; Salt and freshly ground black pepper; 2 cups peeled, seeded, and diced canned tomatoes; 2 cloves garlic, minced; 1 small celery stalk, chopped; 1 pound fresh pappardelle or fettuccine, cooked; 1 ounce dried porcini mushrooms; 1 yellow onion, chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

A sugo made with poultry giblets is sometimes called alla romana, but its popularity is not confined to Lazio. In the Marches, cooks combine the giblets with a ragù of chopped meats for an even richer sauce. Sugo di rigaglie (sometimes spelled regaglie) is great on pappardelle, but would work on potato gnocchi as well. In general, no cheese is used with this pasta sauce.