MAKES ABOUT 2½ QUARTS; SERVES 8 TO 10
4 ounces chicken livers
4 anchovy fillets
1 teaspoon Marmite
1 tablespoon soy sauce
2 cups whole milk
½ cup heavy cream
2 cups homemade or low-sodium canned chicken stock
¼ ounce (1 packet) powdered gelatin
¼ cup extra-virgin olive oil
4 medium cloves garlic minced or grated on a Microplane
(about 4 teaspoons)
2 teaspoons dried oregano
Large pinch of red pepper flakes (optional)
One 28-ounce can whole tomatoes packed in juice,
crushed by hand or with a potato masher into rough ½-
chunks
4 ounces pancetta, cut into ½-inch chunks (see Note
above)
1 large onion, finely chopped (about 1½ cups)
2 carrots, peeled and cut into ¼-inch dice (about 1 cup)
3 stalks celery, and cut into ¼-inch dice (about 1 cup)
4 tablespoons unsalted butter
1 pound ground lamb (or 85/15 ground beef)
1 pound ground pork
1 pound ground veal
½ cup fresh sage leaves, finely chopped
1 bottle (750 ml) dry red or white wine
2 bay leaves