I have no idea how I ended up looking at the Wikipedia page for bolognese sauce yesterday, but something planted itself in my mind, and today I was feeling a big craving for pasta and nice meaty stuff. And I bothered to research it a bit (i.e. spent a few minutes with Google 
), rather than doing a ‘what my mother always did’ recipe. The revelation was with the chicken liver…no longer is it a tomato-dominated sauce, but now it’s a rich and very strong meaty liquid, combining so well with the meat itself, and with just a hint of tomato.
Mmmmmmmm.