Ingredients
- 2 tbsp olive oil
- 1 tbsp butter
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 50 g/1 3/4 oz mushrooms, diced
- 225 g/8 oz minced beef
- 75 g/2 3/4 oz unsmoked bacon
- or ham, diced
- 2 chicken livers, chopped
- 2 tbsp tomato puree
- 125 ml/4 fl oz dry white wine
- salt and pepper
- 1/2 tsp freshly grated nutmeg
- 300 ml/10 fl oz chicken stock
- 125 ml/4 fl oz double cream
- 450 g/1 lb dried spaghetti
- 2 tbsp chopped fresh flat-leaf
- parsley, to garnish
- freshly grated Parmesan
- cheese, to serve
Method
1. Heat the olive oil and butter in a large
saucepan over medium heat. Add the onion,
carrot, celery and mushrooms to the pan, then
cook until soft. Add the beef and bacon and
cook until the beef is evenly browned.
2. Stir in the chicken livers and tomato puree
and cook for 2-3 minutes. Pour in the wine
and season with salt, pepper and the nutmeg.
Add the stock. Bring to the boil, then cover
and simmer gently over low heat for 1 hour.
Stir in the cream and simmer, uncovered,
until reduced.
3. Bring a large saucepan of lightly salted water
to the boil. Add the pasta, return to the boil
and cook until tender but still firm to the bite.
Drain and transfer to a warmed serving dish.
4. Spoon the sauce over the pasta, garnish with
parsley and serve with Parmesan cheese.
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