Method:

Heat oil in a large pot and gently saute onion, carrot, celery, bacon and garlic until tender.

Add mince and livers, and cook until sealed, continually mashing with a wooden spoon.

Then add wine, tomato puree, 11/2 cups stock, bay leaves, lemon rind and seasonings. Simmer rapidly for 20-30 mins until thick and fragrant, stirring now and again and adding more stock if needed.

When sauce is almost ready, cook spaghetti in plenty of lightly salted, boiling water until al dente. Drain well.

To serve, place pasta in individual bowls and top with sauce and parmesan.

 

 

Huey's Cooking Adventures takes a lot of care in the preparation of its recipes, but you are reminded to always double check that the recipe and all the ingredients are suitable.