| Finely chop pork belly. |
| Step 2 |
| Finely chop onion, carrot and celery and stir fry them in a saucepan with 3 tablespoons of EVOO. If you like butter put it together with the oil, half and half. |
| Step 3 |
| After 1 minute add the hand minced pork belly. Vegetables and fat have to charamelize, so stir fry but don't burn them: it will take about 10 minutes. Now add your ground beef, stir and keep cooking for about 10 minutes. |
| Step 4 |
| When the liquid released by the meat has evaporated add half a glass of dry white wine. Stir the sauce and when wine has evaporated add the tomato paste dissolved in a glass of stock. Wine is not necessary, if you don't want it just add the tomato sauce as above. Stir and check the color of the sauce, we want a light brown, not a red one. |
| Step 5 |
| Keep your sauce boiling over a slow heat semi-covered. |
| Step 6 |
| When the sauce dries up add one glass of beef or chicken stock and keep simmering. When stock has evaporated add some more and keep simmering for 1 hour. |
| Step 7 |
| The more your cook your sauce adding stock little by little the better it will be. Some people let simmer it up to 4 hours! But don't worry, 2 hours in total will be enough for a good sauce. |
| Step 8 |
| If you like chicken liver you can add some cubed about 30 minutes before your sauce is ready. |