|Garlic||1 Clove (5 gm)|
|Butter||1 Ounce (25 Gram)|
|Chuck steak||12 Ounce (350 Gram)|
|Lamb's liver||8 Ounce (225 Gram)|
|Canned tomatoes||14 Ounce (1 Can ,396 Gram)|
|Red wine||3 Tablespoon|
|Tabasco sauce||3 Drop|
|Freshly ground black pepper||To Taste|
|Chopped parsley||3 Tablespoon|
|Tagliatelle/Spaghetti||1 Pound (450 Gram)|
Peel or scrape, then finely chop the vegetables and garlic, using the double-bladed chopping knife.
Saute in the butter and oil until soft.
Chop the meat and liver, using the double-bladed chopping knife, and add to the sauteed vegetables.
Mix in the remaining ingredients, cover and simmer for 1 hour.
Cook the pasta in plenty of boiling salted water for 15-20 minutes, until tender but not soft.
Drain, return to the pan and toss in the butter.