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Sweat the onions and the garlic and butter together. Add the bacon, liver and lamb and cook for a further 2 minutes.
Add all the other ingredients and simmer gently for about 8-10 minutes.
Serve with the hot pasta and garnish with fresh basil and fresh parmesan shavings.
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sgrishka 4 years agoWe love spaghetti bolognaise in our house and this expression of the dish was easy to make and delicious. It had a wonderful blend of flavors and the use of chicken livers added a nice richness. We made a few modifications from the original recipe to suit our tastes. After sautéing the onions and garlic, we added the meats and cooked them until no longer pink (this took longer than 2 minutes). We then stirred in a couple tablespoons of tomato paste and let it brown slightly before deglazing the pan with a good splash of the wine. After adding the remaining ingredients, we choose to let the sauce slowly simmer a little longer...actually closer to 40 minutes. Towards the end of the simmering we also added the left over rind from our parmesan cheese, just for a little extra flavor.
sgrishka 4 years ago[I made edits to this recipe.]