Ingredients
- 180 g (5¾ oz) speck, or thick bacon rashers with rind removed
- 150 g (4¾ oz) chicken livers
- 50 g (1⅔ oz) butter
- 1 large onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stick, finely chopped
- 400 g (12⅔ oz) minced topside
- 2 cups (500 ml/16 fl oz) beef stock
- 1 cup (250 ml/8 fl oz) tomato purée
- ½ cup (125 ml/4 fl oz) red wine
- ¼ teaspoon fresh grated nutmeg
- salt and pepper
- 500 g (1 lb) rigatoni
- 30 g (1 oz) butter
- freshly grated Parmesan cheese
Method
1. Chop the speck finely. Slice and finely chop the chicken livers. Heat about half the butter in a heavy-based frying pan. Add the speck and cook until golden brown. Add the onion, carrot and celery and cook over low heat for about 8 minutes, stirring occasionally.
2. Increase the heat, add the remaining butter and when the pan is quite hot, add the mince. Break up any lumps with a fork and stir until brown. Add the livers and cook, stirring, until they change colour. Add the stock, purée, wine nutmeg, salt and pepper.
3. Bring to the boil and simmer, covered, over very low heat for 2–5 hours, adding a little more stock if the sauce becomes too dry. The longer you cook the sauce, the more flavoursome it will be.
4. About 15 minutes before the sauce is ready, cook the pasta in a pan of boiling water until tender. Drain and return to warm pan. Add half the sauce and toss to combine. Serve in warmed bowls; spoon over extra sauce. Dot with butter. Serve with freshly grated Parmesan.
