This is a classic Tuscan dish, rich and earthy and perfect for homemade wide noodles
2tablespoonsextra virgin olive oil
2tablespoonsshallots, finely chopped
½teaspoongarlic, finely chopped
2ouncespancetta, sliced thin and finely diced
1teaspoonfresh sage, chopped or ½teaspoondried
4ouncesground beef chuck
8ounceschicken livers, fat removed and cut into approximately ½-inch pieces
Freshly ground black pepper
¼cupdry white vermouth
Pappardelle made with 3eggs and 2 ¼cupsflour
⅓cupParmigiano-Reggiano, freshly grated
Put the olive oil, butter and shallots in a sauce pan over medium heat and Sauté until the shallots begin to color, about 5 minutes. Add the garlic, stir for about 30 seconds, then add the pancetta and sage. Continue cooking until the pancetta begins to color, about 2 minutes. Add the ground beef and break it up with a wooden spoon. Cook until it loses its raw color. Add the chicken livers and season with salt and pepper. Cook for a few more minutes until they have lost their raw color.
Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat.
Dissolve the tomato paste in the vermouth, add it to the pan with the sauce and raise the heat to medium high. Cook until most of the liquid has evaporated, 5 to 10 minutes, and remove from the heat.
Add 2 tablespoons salt to the boiling pasta water, add the pappardelle, and stir until all the strands are submerged. Cook until al dente. When the pasta is done, drain well, toss with the sauce and the grated Parmigiano-Reggiano. Serve at once.