|Macaroni||8 Ounce (1 Package)|
|Olive oil/Salad oil||3 Tablespoon|
|Onion||1 Medium, finely chopped|
|Carrot||1 Medium, finely chopped|
|Stalk celery||1 , finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Ground beef||1 Pound|
|Chicken livers||1⁄2 Pound, diced|
|Canned tomatoes||28 Ounce (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Dry red wine||3 Tablespoon|
|Salt||1 1⁄4 Teaspoon|
1. Prepare shell macaroni as label directs; drain. Spoon macaroni into 2 1/2-quart casserole or 13" by 9" baking dish.
2. Meanwhile, in 12-inch skillet over medium heat, in hot olive or salad oil, cook onion, carrot, celery, and garlic, stirring occasionally, until vegetables are very tender. With slotted spoon, remove vegetables to small bowl.
3. In drippings remaining in skillet, over medium-high heat, cook ground beef 5 minutes, stirring occasionally. Add chicken livers; cook, stirring frequently, until chicken livers lose their pink color, all pan juices evaporate, and ground beef is well browned.
4. Preheat oven to 350°F. Return vegetables to skillet; stir in tomatoes with their liquid, tomato paste, water, wine, salt, basil, and pepper; over high heat, heat to boiling. Pour meat sauce over macaroni in casserole; stir gently to mix. Cover casserole and bake 45 minutes or until hot and bubbly. If baking in baking dish, bake only 30 minutes. If you like, pass grated Parmesan cheese for each person to sprinkle over serving.