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Chicken Liver Ragu

Tender chicken liver ragu in a wonderful sauce with red wine and herbs.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 4


  • 1/2 cup dried porcini mushrooms
  • 100 g pancetta finely chopped
  • 1 large onion
  • 1 large carrot
  • 300 g chicken liver
  • 1 cup red wine
  • 1 1/2 cups passata
  • 1/2 cup mushroom water
  • 1/2 cup chicken stock
  • 2 tsp sage roughly chopped
  • 1 tsp thyme
  • 1/2 tsp rosemary
  • Salt and pepper to taste
  • Parmesan cheese for serving


  • Soak the porcini mushroom in 2 cups of boiling water for about 30min.
  • Add the chopped pancetta to a large pan over medium heat and fry until it's golden brown. No need to add any other fat to the pan.
  • Meanwhile drain the mushrooms, saving the water from soaking, and place them in a food processor. Add the onion and carrot and chop into a rough paste. Add to the pan and cook for about 20 min stirring occasionally.
  • Set 5-6 pieces of the chicken liver aside for later and add the rest to the food processor. Pulse 1-2 times until you have the meat finely chopped. Be careful not to overdo it. Add the liver to the pan and cook for another five minutes.
  • Next add the tomato passata, the wine, chicken stock and 1/2 cup of the mushroom water.
  • Add the sage, thyme and rosemary and season with salt and pepper.
  • Simmer the sauce over low heat for 20-30 min.
  • Serve with your favourite kind of pasta and with plenty of parmesan cheese.
  • In a small pan, just before serving, fry the reserved chicken liever pieces with some salt and pepper. Cut into pieces and serve on top of your pasta. Enjoy!