Serves 4
4 oz (100g) chicken livers
2 streaky bacon rashers
1 onion 1 carrot
1 stalk celery
2 tablespoons oil
4 oz (100g) lean minced beef
1 tablespoon concentrated tomato puree
1/4 pint (150ml) dry white wine
1/2 pint (300ml) beef stock
pinch of oregano or dried mixed herbs
salt and freshly milled pepper
Trim and finely chop the chicken livers. (They are easier to chop if first blanched in boiling water for 2 minutes.) Trim and chop the bacon rashers. Peel the onion and carrot, trim the celery and finely chop the vegetables.
Heat the oil in a saucepan over low heat, add the vegetables and bacon and cook gently for about 10 minutes, until the onion is tender and golden. Add the minced beef and chopped livers and cook, stirring all the time, until the meat loses its pink colour. Stir in the tomato puree and wine. Simmer for 2 minutes, then stir in the stock. Add the herbs and season with salt and pepper. Cover with a pan lid and simmer for 45 minutes. Remove the lid and simmer for a further 10-15 minutes to evaporate some of the liquid and make a thick, rich sauce.
Serve with tagliatelle or spaghetti. You’ll find a generous sprinkling of freshly grated Parmesan complements the flavour beautifully, and hot garlic bread is just right for serving with the sauce-topped noodles. This sauce can also be used as a meat sauce for making lasagne.