2 tablspoons of olive oil
1 tablespoon butter
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
50g/1 3/4 oz mushrooms, diced
225g/8 oz minced beef
75g/2 3/4 oz unsmoked bacon or ham, diced
2 chicken livers, chopped
2 tablespoons tomato puree
125ml/4 fl oz dry white wine
salt and pepper
1/2 teaspoon freshly grated nutmeg
300ml/10 fl oz chicken stock
125ml/4 fl oz double cream
450g/1 lb dried spaghetti
2 tablespoons fresh chopped parsley to garnish
freshly grated parmesan to serve
Heat the oil and butter in a large saucepan over a medium heat. Add the inion, carrot, celery and mushrooms to the pan, then fry until soft. Add the beed and bacon to the pan and fry until the beef is evenly browned.
Stir in the chicken livers and tomato puree and cook for 2-3 minutes. Pour in the wine and season with salt, pepper and nutmeg. Add the stock. Bring to the boil, then cover and simmer gently over a low heat for 1 hour. Stir in the cream, simmer uncovered until reduced.
Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish.
Pour in half the sauce over the pasta. Toss well to mix. Spoon the remaining sauce over the top.
Garnish with the parsley and serve with parmesan cheese.
Garlic bread is a total must!!!