|Green bacon||2 Ounce, rinded and chopped (50 Grams)|
|Butter/Margarine||1 Ounce (25 Grams)|
|Onion||1 Small, skinned and chopped|
|Carrot||1 , pared and finely chopped|
|Celery stick||1 , washed, trimmed and chopped|
|Minced beef||8 Ounce (225 Grams)|
|Chicken livers||4 Ounce, finely chopped (100 Grams)|
|Tomato paste||30 Milliliter (2 Tablespoon)|
|Dry white wine||1⁄4 Pint (150 Milliliter)|
|Stock||1⁄4 Pint (150 Milliliter)|
|Garlic||1 Clove (5 gm), skinned and crushed|
Fry the bacon in the butter or margarine in the uncovered pressure cooker until it is just brown.
Then add the vegetables and fry for a further 5 minutes until brown.
Stir in the beef and garlic and mix well to break up the lumps in the meat.
Then add the chopped livers and continue frying for about 3 minutes.
Add the tomato paste, wine, stock, seasoning, nutmeg and bayleaf and mix well.
Put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure quickly.
Remove the bayleaf and adjust seasoning.
Put in a hot dish and keep hot while the pasta is cooking, or let it simmer gently in a pan for about 5 minutes.