Bolognese w/ Chicken Livers

I have been trying to find the perfect bolognese recipe for years. The best to date were Hazan's and Alton Brown's. However they didn't come close to bolognese I have had in better Italian restaurants. They were good (or very good) but just lacked the depth or complexity in flavor.

I detest liver except foie gras, which in my opinion doesn't resemble at all the liver and onions my mom would make when I was a kid. However I came across a recipe a few weeks ago that called for chicken livers. Well I tried it and both my wife (who loves chicken livers) and I thought it was the best of the multitude of bolognese recipes I have tried over the years.

Clearly chicken livers aren't a traditional ingredient (at least from what I see in most recipes) but for me, they made big difference.

Just curious if others have tried and what they thought?