Should I be scared of chicken livers? Can I make them less scary? (Ragu Bolognese)
OMG this turned out great!

Really good.



I ended up using half of the liver called for in the recipe, otherwise I followed it to the letter. There is a richness to the sauce that I don't think it would have had if I had skipped the liver entirely, but I can't taste it. For a bit of extra protection from toxic nastiness, I did carefully clean the liver and I soaked it for two hours in milk.

The pasta is imported Italian Campanelle.

Fair warning, a 5 quart Dutch Oven is not quite big enough.