|
Serves:
4-6 |
Cooking:
45-60 minutes |
|
Preparation:
20 minutes |
|
Ingredients:
|
450g/1lb |
minced beef |
|
4 rashers |
smoked
bacon, chopped |
|
100g/4oz |
chicken
livers, chopped |
|
1 large |
onion,
peeled and chopped |
|
1 clove |
garlic,
peeled and crushed |
|
100g/4 oz |
mushrooms,
thinly sliced |
|
397g/14oz |
canned
Italian tomatoes |
|
150ml/¼pt |
Full bodied
red wine |
|
15ml/1 tbsp |
tomato purée |
|
15ml/1tbsp |
fresh mixed
herbs, chopped
or
5ml/1 tsp
dried mixed herbs |
|
1.75ml/¼
tbsp |
dried oregano |
|
60ml/ 4 tbsp |
water |
|
to taste |
salt &
freshly ground black pepper |
Method:
In a large,
heavy-based saucepan, fry the minced beef in its own fat for 10
minutes until browned. Add the bacon, chicken livers, onion and
garlic and fry for a further 5 minutes until the onion begins to brown.
Add the
mushrooms, chopped tomatoes, wine, tomato purée,
herbs and water.
Season with
salt and freshly ground black pepper and bring to boil. Reduce the
heat and simmer, uncovered, for 30 minutes, stirring occasionally,
until thickened.
Recommended
pasta: spaghetti; long
pasta; ribbon pasta; shapes.