1 onion, finely chopped
1 small carrot, finely chopped
1 stalk celery, finely chopped
75g bacon, rind removed, finely chopped
50g butter, plus extra to toss through pasta
300g prime minced beef
freshly ground black pepper to taste
freshly grated nutmeg
100g chicken livers, rinsed, trimmed and finely chopped
75ml dry red wine
600g canned italian tomatoes, mashed
1 1/2 tablespoons italian tomato paste
1/2 teaspoon sugar
1/4 teaspoon dried oregano
freshly grated Parmesan cheese
Put onion, carrot, celery and bacon in a saucepan with the butter. Fry gently until the onion is a pale golden colour. Increase the heat to high and add the minced beef. Break the beef up with a fork and cook until it loses its pinkness. Season with 1/2 teaspoon of salt, some pepper and some nutmeg. Add the chicken livers and cook for two minutes more.
Turn the heat down to medium, stir in the wine and cook until it has evaporated. Add the tomatoes, tomato paste, sugar and oregano. Bring to the boil, then lower the heat and cook gently, uncovered for 30 minutes. Partially cover with a lid and cook for 15-30 minutes more, stirring occasionally, until rich and thick.
Cook the pasta in plenty of gently boiling, well-salted water until al dente. Drain briefly and turn into a heated serving dish. Quickly toss a large knob of butter through, then pour the sauce over (dont toss). Serve immediately with cheese.