Heat olive oil in a large skillet with straight sides over high heat until smoking. Season the ground meats with salt, pepper and ground cloves. Add the pork, veal and lamb, and cook, stirring occasionally and breaking up large chunks of meat until cooked through, about 15 minutes. Once meats are caramelized, add onion, celery and carrots and cook until tender.
Add the chopped sage, basil, parsley and chili flakes. De-glaze the skillet with wine, and bring to a boil over high heat.
Allow the liquid to reduce until almost gone, about 15 minutes. Add the pur?ed chicken livers and continue cooking, stirring constantly. Add chicken stock, veal stock, bay leaf, and tomatoes. Bring pot to a boil, reduce to a bare simmer, and cook, stirring occasionally, until flavors are married and sauce is reduced to a thick, spoon-coating consistency, about 2 hours. Allow the sauce to cool then refrigerate at least overnight.
For serving, heat amount needed in saut? pan and add some heavy cream, chicken stock and black pepper. Fold in torn basil and Parmesan cheese, and serve over desired pasta. Garnish with more torn basil leaves and Parmigiano-Reggiano.
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|Serving Size: 1 Serving (1576g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 1984 (69%)|
|Amt Per Serving||% DV|
|Total Fat 220.5g||294 %|
|Saturated Fat 115.9g||580 %|
|Monounsaturated Fat 75.5g|
|Polyunsanturated Fat 15.1g|
|Cholesterol 783.5mg||241 %|
|Sodium 1867.4mg||64 %|
|Potassium 3901mg||103 %|
|Total Carbohydrate 99.1g||29 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 97.1g|
|Protein 119.8g||171 %|
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Calories per serving: 2881
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