Ragù alla Romagnola

This traditional Romagna-style ragù consists of ground veal and diced chicken livers that are sautéed alongside onions, pancetta, carrots, celery, salt, pepper, fresh tomatoes, and red or white wine. Though similar to the ragù alla Bolognese, according to the Italian Academy of Cuisine, ragù alla Romagnola does not employ cream or milk. The sauce is typically served over various types of pasta such as tagliatelle or penne.