This rich sauce is quick to cook and makes a small amount of beef go a long way. Sherry and Madeira taste particularly good with chicken livers, but feel free to use white wine instead
- 25g (1oz) butter
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 4 slices smoked pancetta, finely sliced
- 225g (8oz) lean minced beef
- 2 tsp tomato puree
- 150ml (1/4 pt) medium dry sherry, Madeira or white wine
- 6 sage leaves, finely chopped
- 150g (5oz) chicken livers, any fat removed, rinsed, dried and chopped
- 500g (1lb 2oz) pasta
- Freshly grated Parmesan to serve
- Melt the butter with the olive oil in a large saucepan. Add the onion and cook for 10 minutes or until golden. Add the garlic and pancetta and cook for a further 5 minutes. Crumble in the minced beef, increase the heat and cook stirring the meat for 5 minutes until well browned. Add the chicken livers and cook just until they lose their red colour.
- Add the tomato puree, sherry and sage, season with salt and plenty of black pepper and simmer for a further 10 minutes, until the beef is cooked through.
- Meanwhile cook the pasta in a large pan of boiling salted water according to the packet instructions. Drain the pasta reserving a ladleful of the cooking water. Put the pasta back into the saucepan, pour over the sauce and add a little of the reserved cooking water if the sauce is a little dry. Divide between four warmed plates and serve with plenty of Parmesan.
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