Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 1 large carrot, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, crushed
- 8 sun–dried tomato halves, finely chopped
- 250 g extra–lean beef mince
- 125 g chicken livers, finely chopped
- 1 cup (250 ml) red wine
- 1 can chopped tomatoes, about 400 g
- 1 beef stock cube
- 1 teaspoon fresh thyme or marjoram leaves or ½ teaspoon dried thyme or oregano
- 3 tablespoons chopped fresh parsley
- 350 g spaghetti
- ⅓ cup (35 g) freshly grated parmesan
Preparation
- Heat the oil in a large saucepan, add the onion, carrot, celery, garlic and sun–dried tomatoes, and fry for 5–10 minutes, stirring frequently, until the vegetables start to brown.
- Add the beef and chicken livers and fry, stirring, until the meat is browned.
- Pour in the wine and tomatoes with their juice, then crumble in the stock cube.
- Stir in the herbs and seasoning to taste.
- Cover the pan and simmer for 30 minutes, stirring occasionally.
- Meanwhile, cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
- Drain the spaghetti and mix it with the meat sauce, tossing until the strands are well coated.
- Sprinkle with parmesan and serve immediately.