From: Mike Randolph, Randolfi’s, St. Louis. Yield: 2 servings.

3 cloves garlic, chopped
1 shallot, chopped
½ cup pancetta, chopped
¼ cup thyme
1 cup ground pork
¾ cup quality white wine
1½ cups heavy cream
½ Tbsp. red pepper flakes
½ Tbsp. kosher salt
1⁄3 cup chicken liver, pureed
as needed, pappardelle pasta
1 cured egg yolk

In a medium-sized pot, sweat the pancetta on medium heat to render fat. Once fat is rendered, add garlic, shallot and thyme. Stir occasionally until shallot becomes highly translucent. Add wine to deglaze. Be sure to scrape the base of the pot. Add ground pork, breaking up pork with a spoon. Cook pork until just before it becomes fully brown (it will finish cooking in the cream on lower heat). Add heavy cream and stir. Add pepper flakes. Season with salt to taste, then reduce heat to medium low and allow Bolognese to cook for an additional 15 minutes, stirring occasionally. Add chicken liver puree and simmer for another 10 minutes. Scoop mixture into a blender and pulse the mix, leaving it lightly textured. Adjust seasoning to taste. Serve sauce with pappardelle pasta and cured egg yolk.