My bolognaise recipe is similar using many different proteins and I always use rabbit as well.Chicken livers in bolognese don't make it taste like chicken liver. They just add an umami depth to the taste. I came up with a copycat version of a bolognese that I saw made in a very successful NYC Italian restaurant as a weekend only special. It has 6 meats in it, ground beef and turkey, Italian sausage, bacon, chicken thighs and livers, plus a mirepoix, tomatoes and various spices/herbs, and wine. It takes 2 days to make, as it sits overnight in the refrigerator to make defatting it easier, plus has a long cooking time. It also makes a tremendous amount of sauce, which is good as we portion and freeze. The restaurant makes fresh tagliatelli to go with. It's also very thick when done just from the cooking process alone.
ETA: Just found a picture.
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