Step

• 1

  When ready to cook, set the Traeger to 325℉ and preheat, lid closed for 15 minutes.

• 2

  Transfer chicken livers to a cup that just fits head of immersion blender and purée until smooth.

• 3

  Heat olive oil in a large Dutch oven over high heat until shimmering. Add ground beef and pork. Season with salt and pepper and cook, stirring to break up meat with a wooden spoon. Cook until browned. Remove from heat and stir in puréed chicken livers. Heat butter and pancetta in a large skillet over medium-high heat and cook, stirring frequently, until fat is rendered but butter and pancetta have not browned, about 8 minutes.

• 4

  Add onion, carrots, celery, garlic, sage, and half of parsley and cook, stirring until vegetables are completely softened but not browned, about 8 minutes. Transfer mixture to Dutch oven with meat mixture.

• 5

  Return Dutch oven to high heat. Cook, stirring, until most of the liquid has evaporated from the pan, about 10 minutes longer.

• 6

  Add the wine and cook, stirring until most wine has been evaporated. Add reserved stock, tomatoes, milk, and bay leaves. Season with salt and pepper.

• 7

  Bring sauce to a simmer, then transfer to Traeger. Cook uncovered, stirring every 30 minutes, until liquid has almost completely reduced and sauce is rich and thick, about 3 hours.

• 8

  Skim off most of the fat, leaving behind about 1 cup.

• 9

  Stir in heavy cream, parmesan, and remaining parsley. Bring to a boil on stovetop, stirring constantly to emulsify. Season to taste with salt and pepper. Keep warm.

• 10

  Cook pasta by package directions in a large pot of salted water until al dente. Drain and reserving a 1/2 cup of water. Return pasta to pot and add sauce to just coat the pasta as well as the 1/2 cup of reserved cooking liquid.

• 11

  Place pot over high heat on stove, tossing and stirring gently, until sauce is thick and pasta is coated, about 30 seconds.

• 12

  Transfer to a serving bowl and serve immediately. Garnish with fresh grated parmesan and minced flat leaf parsley. Enjoy!