|Bacon rashers||4 , chopped|
|Onion||1 Medium, finely chopped|
|Carrot||1 , finely chopped|
|Celery stalks||1⁄2 , finely chopped|
|Minced beef||1⁄2 Pound (225 Gram)|
|Chicken livers||1⁄4 Pound, finely chopped (125 Gram)|
|Tomato puree||75 Milliliter (1 Tablespoon)|
|White wine||1⁄4 Pint (150 Milliliter)|
|Beef stock||8 Fluid Ounce (250 Milliliter)|
|Grated nutmeg||1 Pinch|
|Spaghetti||1 Pound (450 Gram)|
|Butter||15 Milliliter (1 Tablespoon)|
|Grated parmesan cheese||1 Tablespoon (For Serving)|
1. Fry the bacon in a saucepan until it has rendered its fat. Add the vegetables and fry until they are lightly browned. Add the beef and fry until it is browned and crumbly. Stir in the chicken livers and continue frying for 3 minutes.
2. Pour off any excess fat from the pan, then stir in the tomato puree, wine, stock, nutmeg and seasoning to taste. Bring to the boil. Cover and simmer gently for 30-40 minutes or until the sauce is thick and rich. Taste and adjust the seasoning.
3. About 10 minutes before the sauce is ready, cook the spaghetti in boiling water until it is al dente. Drain well, then tip it into a warmed serving bowl. Add the butter and toss to coat the strands of spaghetti.
4. Pour the sauce over the spaghetti and serve hot, with grated Parmesan cheese.