Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 50 grams | Butter |
| 2 \N | Red onions; chopped |
| 2 \N | Cloves garlic; chopped |
| 3 \N | Rashers bacon; chopped |
| 400 grams | Minced lamb |
| 100 grams | Chicken livers; chopped |
| 1 can | Plum tomatoes |
| 5 \N | Fresh tomatoes |
| \N \N | Fresh oregano; thyme and parsley |
| \N \N | Worcestershire sauce |
| \N \N | Tabasco |
| 400 millilitres | Red wine |
| 6 \N | Tinned anchovies |
| 300 grams | Spaghetti |
| \N \N | Fresh parmesan shavings |
| \N \N | Olive oil |
| \N \N | Seasoning and fresh herbs |
Sweat the onions and the garlic and butter together. Add the bacon, liver and lamb and cook for a further 2 minutes.
Add all the other ingredients and simmer gently for about 8-10 minutes.
Serve with the hot pasta and garnish with fresh basil and fresh parmesan shavings.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.