Am home sick today and wanted to make something meaty and Italian. Got this recipe from Food & Wine's Best of The Best 2007. I love Food & Wine cookbooks and grab whichever ones I see on sale at Barnes & Noble or TJ Maxx/Marshalls -- they always have great discounts.
This recipe originally appeared in Biba Caggiano's Biba's Italy: Favorite Recipes from the Splendid Cities.
Although an authentic Florentine ragu includes chicken livers, I omitted them. Still got delicious results. What I most love about this dish is that it's a dry sauce that isn't overly tomato-y. The only liquids in the sauce are wine and chicken broth. Veggies are onion, carrot, celery and just three juicy plum tomatoes.
I let it simmer for just over five hours...that's probably the number one secret for creating a memorable sauce.
It's also one of those dishes that will undoubtedly be a terrific leftover.
