1 onion, peeled
2 cloves garlic, crushed
1 carrot, scraped and grated
1 stalk celery
6 tomatoes, peeled and chopped or 425 g (15 oz) canned tomatoes
60 ml (4 tbsp) oil
225 g (8 oz) lean minced beef
100 g (4 oz) chicken livers
1 bouquet garni
1 bay leaf
300 ml (1/2 pt) stock and red wine
5 g (1 tsp) origanum
1 stalk parsley
2 cloves garlic, crushed
1 carrot, scraped and grated
1 stalk celery
6 tomatoes, peeled and chopped or 425 g (15 oz) canned tomatoes
60 ml (4 tbsp) oil
225 g (8 oz) lean minced beef
100 g (4 oz) chicken livers
1 bouquet garni
1 bay leaf
300 ml (1/2 pt) stock and red wine
5 g (1 tsp) origanum
1 stalk parsley
accompaniments
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method
1. Cut the onion finely, coarsely grate the carrot. Wash the celery and remove strings with a sharp knife before chopping into very small pieces. Prepare tomatoes.
2. Heat half the oil in a saucepan and cook the onion and garlic for 3 minutes over a low heat. Add carrot and celery, stir into the oil and allow to cook for a further 3 minutes.
3. Heat the remaining oil in a frying pan and brown the beef well over a high heat. Turn the heat down to medium and add chopped chicken livers. Mix with the beef and cook until brown.
4. Add the meat to the vegetables with the herbs and wine, season well, add the stock and simmer for 45 minutes.
5. Taste for seasoning before serving with freshly cooked pasta.
2. Heat half the oil in a saucepan and cook the onion and garlic for 3 minutes over a low heat. Add carrot and celery, stir into the oil and allow to cook for a further 3 minutes.
3. Heat the remaining oil in a frying pan and brown the beef well over a high heat. Turn the heat down to medium and add chopped chicken livers. Mix with the beef and cook until brown.
4. Add the meat to the vegetables with the herbs and wine, season well, add the stock and simmer for 45 minutes.
5. Taste for seasoning before serving with freshly cooked pasta.
serving amount
serves 4
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