| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
For, Better, For, Worse |
1 |
servings |
INGREDIENTS
| 50 |
g |
Butter |
| 2 |
|
Red onions; chopped |
| 2 |
|
Cloves garlic; chopped |
| 3 |
|
Rashers bacon; chopped |
| 400 |
g |
Minced lamb |
| 100 |
g |
Chicken livers; chopped |
| 1 |
cn |
Plum tomatoes |
| 5 |
|
Fresh tomatoes |
|
|
Fresh oregano; thyme and parsley |
|
|
Worcestershire sauce |
|
|
Tabasco |
| 400 |
ml |
Red wine |
| 6 |
|
Tinned anchovies |
| 300 |
g |
Spaghetti |
|
|
Fresh parmesan shavings |
|
|
Olive oil |
|
|
Seasoning and fresh herbs |
INSTRUCTIONS
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.
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