Garganelli With Ragu Antica

• 4 tablespoons extra virgin olive oil
• 1/2 cup diced onion
• 1/4 cup diced peeled carrot
• 1/4 cup diced celery
• 1/4 cup tomato paste
• Two 28-ounce cans whole peeled tomatoes, with their juice
• Sea salt
• black pepper
• 8 ounces ground beef
• 8 ounces ground pork
• 8 ounces ground veal
• 8 ounces chicken livers, minced or pureed in a food processor
• 1 sprig rosemary
• 1 sprig sage
• 2 bay leaves
• Parmigiano-Reggiano rind, about 2 by 4 inches, optional
• 1 pound garganelli or other tube-shaped pasta

1. In a large soup pot or Dutch oven, heat 3 tablespoons of the olive oil over medium heat.
2. Add onion, carrot and celery and cook, stirring occasionally, until golden brown, 12 to 15 minutes.
3. Add tomato paste and cook, stirring constantly, for 1 minute.
4. Add tomatoes one at a time, crushing them by hand, and adding any juice from the can.
5. Season with salt and pepper to taste.
6. Cover and reduce heat to low.
7. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
8. Add beef, pork, veal and chicken livers, and season with salt and pepper to taste.
9. Cook, breaking the pieces with a wooden spoon, until the meat is no longer pink, about 7 minutes.
10. Using a slotted spoon, transfer the meat to the sauce.
11. Add rosemary, sage, bay leaves and Parmigiano rind, if using.
12. Cover, and simmer over low heat, stirring occasionally, for 1 1/2 to 2 hours.
13. Discard rosemary, sage, bay leaves and cheese rind.
14. Adjust salt and pepper to taste.
15. Cook the pasta in a large pot of boiling, lightly salted water until al dente (about 2 minutes for fresh pasta, or follow manufacturers directions for dried), then drain well.
16. Divide the pasta among four plates or bowls, and top with ragu.

extra virgin olive oil, onion, peeled carrot, celery, tomato paste, tomatoes, salt, black pepper, ground beef, ground pork, ground veal, chicken livers, rosemary, sage, bay leaves, rind, garganelli

Taken from cooking.nytimes.com/recipes/1013227 (may not work)