Ingredients

4 large celery ribs
1/2 pound chicken livers
1/3 pound ground veal
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/4 cup red wine
1/4 cup grated pecorino
1/4 cup chopped parsley leaves
2 cups basic tomato sauce, recipe follows

Instructions

Preheat the oven
to 350 degrees F.

Bring 6 quarts water to a rolling boil and add 2 tablespoons salt. Set up an ice bath
nearby.

Using a vegetable peeler, carefully peel any of the tough string from the celery, removing
almost an entire outer layer. Then, cut the celery into 2-inch pieces. Add the celery to
the boiling water and cook until tender, about 10 to15 minutes. Refresh the celery in the
ice bath then set out to air dry.

Roughly chop the chicken livers. In a small bowl, combine the chicken livers and ground
veal. Add the olive oil and mix well until all the ingredients are combined. Add the salt
and pepper, to taste. Add the red wine, pecorino, parsley and mix well.

Using your fingers, gently stuff the filling into the celery "shells". Place in a lightly
oiled baking pan. Ladle the tomato sauce over the stuffed celery and bake until hot and
bubbly, about 30 minutes. Basic tomato sauce:
1/4 cup extra-virgin olive oil

1 Spanish onion, 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and
cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot
and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and
bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick
as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or
up to 6 months in the freezer.

Yield: 4 cups