Ingredients
- 50 g (1 3/4 oz) butter
- 180 g (6 oz) thick bacon rashers or speck, with rind removed, finely chopped
- 1 large onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 400 g (13 oz) lean beef mince
- 150 g (5 oz) chicken livers, finely chopped
- 2 cups (500 ml/16 fl oz) beef stock
- 1 cup (250 ml/8 fl oz) tomato purée (passata)
- 1/2 cup (125 ml/4 fl oz) red wine
- 1/4 teaspoon freshly grated nutmeg
- 500 g (1 lb) pasta freshly grated parmesan, for serving
Method
1. Heat half the butter in a heavy-based frying pan. Add the speck and cook until golden. Add the onion, carrot and celery and cook over low heat for 8 minutes, stirring occasionally.
2. Increase the heat, add the remaining butter and, when the pan is hot, add the mince. Break up any lumps with a fork and stir until brown. Add the chicken livers and stir until they change colour. Add the beef stock, tomato purée, wine, nutmeg, and salt and pepper, to taste.
3. Bring to the boil and simmer, covered, over very low heat for 2-5 hours, adding a little more stock if the sauce becomes too dry. The longer the sauce is cooked, the more flavour it will have.
4. Cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain and divide among warmed serving bowls. Serve the sauce over the top and sprinkle with freshly grated Parmesan.
