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Butcher Shop Bolognese


jaybone
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Some friends from Boston kindly sent me a cookbook in the mail last week. The book was Stir by Barbara Lynch. She is a south Boston chef who is one of the area's best.

I decided to make her Butcher Shop Bolognese .

It was really unique and super flavourful. I thought I would share the recipe with you. It sure makes for a nice comfort meal on these chilly fall nights. It takes some time to prepare (although not too labour intensive) so save it for a lazy Sunday. It's all about the addition of chopped chicken livers, giving it an extra creamy body.

I served it with a ricotta gnudi , also from her book.

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