🍝 Elena's Ragu sauce - Tuscan style

Key is to chop vegetables in the same size, and tiny

Pour extra virgin olive oil plenty of them to almost 'fry' the vegetables. DON'T add salt now, as it takes out water from vegetables.

Use bigger pan and high heat to almost burn the vegetables to add flavour. That's the surprising point, burn.... Once burn, add salt, a bit stronger.

Add the meats into the pan with the vegetables

Chop chicken liver into almost paste

When the meats and vegetables get dark brown, add chicken liver. Tasting if enough salt!?!?

Once mixed well, and colour changed, pour the red wine. Use good wines, with a bit of acidity

Then, add tinned peeled tomatoes. Then, add a half piece of chilli.

When eating with pasta, use thicker pastas.