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Categories:
olive oil garlic onion carrot lean ground beef chicken livers Parma ham fluid ounces marsala tomatoes fresh basil leaf tomato puree salt
Viewed: 33 - Published at: 7 years agoIngredients
- 1 lb spaghetti
- 3 tablespoons olive oil
- 2 garlic cloves, crushed
- 1 large onion, finely chopped
- 1 carrot, diced
- 8 ounces lean ground beef
- 3 ounces chicken livers, finely chopped
- 3 12 ounces parma ham, diced
- 5 fluid ounces marsala
- 10 ounces canned plum tomatoes
- 1 tablespoon fresh basil leaf, chopped
- 2 tablespoons tomato puree
- salt and pepper
Method
- 1.
- To make the sauce, heat 2 tbsp of the olive oil in a large saucepan.
- Add the garlic, onion and carrot and cook for 6 minutes.
- 2.
- Add the minced beef, chicken livers and Parma ham.
- Cook over a medium heat for 12 minutes until well browned.
- 3.
- Stir in the Marsala, tomatoes, basil and tomato puree and cook, stirring for 4 minutes.
- Season to taste.
- Cover the pan and simmer for 30 minutes.
- Remove the lid, stir and simmer for another 15 minutes.
- 4.
- Meanwhile, to cook the pasta, bring a large saucepan of slightly salted water to the boil.
- Add the spaghetti and 1 tbsp of olive oil and cook for 12 minutes or until tender but still firm to the bite.
- Drain and transfer to a serving dish.
- Pour over the sauce and serve.
