8 oz. ground chicken
6 oz. ground pork
4 oz. chopped chicken liver
8 oz. chopped bacon
2 Tbsp. kosher salt, plus additional to taste
1 Tbsp. chile flakes
4 medium red onions, diced
2 heads fennel, diced
1 bay leaf
3 sprigs fresh rosemary
3 sprigs fresh thyme
2 cups white wine
2 cups chicken stock
4 oz. lemon juice
3 Tbsp. chopped flat-leaf parsley
Freshly ground black pepper to taste
1 lb. thick spaghetti
3 oz. olive oil
In a large, heavy-bottomed saucepot, begin browning the chicken, pork, liver and bacon.
Once all the fat is rendered and the meat is browned, add 2 tablespoons of salt as well as the chile flakes, red onion and fennel. Cook until tender.
Using a cheesecloth, make a sachet of the bay leaf, rosemary and thyme. Tie with kitchen twine.
Deglaze the pot with white wine and add the sachet. Cook until reduced by three-fourths.
Add the chicken stock and simmer for another 30 minutes or until it is the consistency of a thick sauce. Finish with the lemon juice and parsley and season to taste.
Meanwhile, bring a large pot of water to a boil.
Add the thick spaghetti, and cook until it is about halfway cooked.
Remove the spaghetti and place it in the ragł, reserving the pasta cooking water.
Finish cooking the pasta in the simmering ragł. This will allow the spaghetti to absorb the flavor of the sauce. Add spoonfuls of pasta cooking water as necessary if the sauce begins to get too dry.
When the pasta is completely cooked, transfer to a large bowl and serve.