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We're running Italian-American recipes all week on Food Republic! You may think bolognese is just another word for "meat sauce." Let chef Ed Cotton school you right. 

We’re running Italian-American recipes all week on Food Republic! You may think bolognese is just another word for “meat sauce.” Former Top Chef finalist and creative culinarian Ed Cotton has taken the traditional Italian Sunday gravy and updated it by blending raw chicken livers into the uncooked meat mix. While diners may not be able to pick out the livers in a blind taste test, everyone who tries this sauce knows there is something that pushes it over the edge.

“I add chicken liver to my sauce for depth and flavor,” says Cotton. “Most people can’t put their finger on the flavor profile, but when I tell them it’s chicken livers they are usually like, ‘Ahh, okay.’ It needs to be caramelized with the meats and really cooked out well. The addition of the chicken livers was shown to me by Barbara Lynch years ago when I was her sous-chef in Boston at No.9 Park.”