Chicken Liver Pasta Sauce Inspired by Marcella Hazan

Ingredients

• 1 teaspoon tomato paste
• 1/4 cup dry vermouth (or dry white wine, or heavy cream)
• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive or vegetable oil
• 1/2 small shallot or 1/4 small yellow onion, chopped (about 2 tablespoons)
• 1 large garlic clove, minced
• 3 prosciutto slices (or 1/4 pancetta slice), diced (about 3 tablespoons)
• 5 whole sage leaves
• 1/4 pound ground beef, preferably 20% fat
• Kosher salt and freshly ground black pepper
• 1/2 pound cleaned chicken livers, cut into bite-size pieces, dried with paper towel
• 1 1/4 pounds 1 1/4 lbs long pasta (such as pappardelle, tagliatelle, or fettuccine), cooked
• Grated Parmigiano-reggiano, to taste

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