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| 4 Esslöffel | Virgin olive oil plus 4 tablespoons |
| 2 gross | Onions thinly sliced |
| 1/4 x ca. 450 g | Pancetta, cut into 1/4 inch cubes |
| 1 x ca. 450 g | Calf's liver, cut into 4 1-inch slices |
| 1/4 Tasse | Flour with salt and pepper |
| 1 Tasse | white wine dry |
| 1/4 Tasse | balsamic vinegar |
| 1/2 Tasse | Basic tomato sauce, ; recipe follows |
| 1/4 x ca. 450 g | Trumpet mushrooms |
| 1 Bund | Parsley, finely chopped to; yield 1/4 cup |
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In a large saute pan, heat 4 tablespoons virgin olive oil over medium heat, add onions and pancetta. Cook slowly until onions are caramelized and pancetta is cooked through but not crisp. Remove to a bowl.
Turn the heat up to medium high and add the other 4 tablespoons of olive oil. Dredge the liver in the seasoned flour and place all four pieces in the pan at once. Cook until quite dark brown on one side (about 7 to 8 minutes), moving occasionally. Turn liver over to the other side, and add balsamic vinegar, tomato sauce, onions and pancetta, bring to a boil and reduce heat. Add wine and mushrooms and simmer 6 to 7 minutes until liver is medium to medium rare.
Add parsley, stir to mix, remove liver to serving plate, pour sauce over and serve.
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