½ cup minced fresh basil
½ cup minced fresh parsley
1 tablespoon Asian fish sauce
2 ounces Parmigiano-Reggiano, finely grated (about 1
cup)
Kosher salt and freshly ground black pepper
- Combine the chicken livers and anchovies with the
Marmite and soy sauce in the bowl of a food processor
and pulse until finely ground, 8 to 10 short pulses.
Transfer to a bowl and set aside. Combine the milk,
heavy cream, and chicken stock in a bowl, sprinkle with
the gelatin and set aside. - Heat 2 tablespoons of the oil in a medium saucepan over
medium-high heat until shimmering. Add the garlic,
oregano, and pepper flakes and cook, stirring, until
fragrant, about 1 minute. Add the tomatoes, with their
juice, and bring to a boil over high heat, then reduce to a
simmer and cook, stirring occasionally, until the sauce
has until thickened and reduced to 4 cups, about 30
minutes. Remove from the heat. - While the tomato sauce simmers, combine the remaining
2 tablespoons olive oil and the pancetta in a large Dutch
oven or stock pot and cook over medium-high heat,
stirring occasionally, until the pancetta is softened and
the fat is translucent, about 6 minutes. Add the onion,
carrots, and celery and cook, stirring frequently, until
softened but not browned, about 10 minutes. Transfer to
a large bowl. - Return the Dutch oven to medium-high heat, add the