Ingredients
- 1½ pounds fresh pasta sheets, cut into small squares
- ½ goose with its liver
- Chopped aromatic vegetables (onion, celery, carrots)
- 4 ounces pancetta
- 2 cups peeled chopped tomatoes
- Beef stock
- Grated nutmeg
- Olive oil
- Salt and freshly ground pepper
- Bread crumbs
- Grated parmigiano
How to Make It
- In a deep skillet, warm a couple of tablespoons of olive oil. Add the pancetta and aromatic vegetables. Cut the goose into pieces, season with salt, pepper and nutmeg and cook over high heat for about 10 minutes.
- Add the tomatoes and simmer for about 1 hour, adding beef stock as you cook. At this point, chop the liver, and add to the skillet. Cook for another 10 minutes.
- Remove the goose parts from the skillet, and remove any excess fat.
- In a baking dish, make layers of the pasta squares, the sauce from the braise and parmigiano. Bake in the oven for about 5 minutes before serving.
