Get lost in this sauce
1 tablespoon olive oil½ large onion, finely chopped5 garlic cloves, finely chopped1 pound pork shoulder , groundKosher salt and freshly ground black pepperRecipe PreparationToast bay leaves, cloves, fennel seeds, red pepper flakes, and whole peppercorns in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; transfer to a spice mill and finely grind.
Preheat oven to 250°. Heat oil in a medium ovenproof pot over medium-high. Add livers and stir to coat; season with salt and pepper. Cook, stirring occasionally, until livers are deeply browned , 5–8 minutes. Add onion, thyme, and Mama Lil's peppers; stir to coat. Taste and adjust seasoning with salt and pepper and cook, stirring as needed, until onion is golden brown and soft, 5–8 minutes. Add garlic and stir to coat. Cook, stirring often, until garlic is soft, about 2 minutes. Stir in spice mixture and 1½ tsp. salt .
Add tomatoes and wine, stirring and scraping up any browned bits. Mix in beef and pork . Add milk and mix well; everything should be evenly coated. Cover pot and braise in oven 6–8 hours. Remove pan from oven. As the sauce cooks, it will firm up ; stir sauce to loosen. Pluck out thyme and, using an immersion blender, puree sauce until mostly smooth. Add vinegar; taste and season with more salt and pepper as needed.Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1½ cups pasta cooking liquid. Toss pasta and butter in a very large skillet set over medium heat.
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