Ideal for those cooler autumn evenings.

Ingredients

• ¼ cup olive oil
• 1 large onion, peeled and diced
• 4-6 tsp minced garlic
• 250-350 grams chicken livers
• 4 rashers bacon, trimmed of rind
• 500 grams minced beef
• 1 cup red wine
• 2 cups beef stock
• 1 large bouquet garni
• cooked pasta for 4

Method

1. Heat half the oil in a pan and cook the onion and garlic over a moderately low heat until well softened and slightly brown. Set aside. Do not over cook as the garlic will burn and give a nasty taint to the dish. Set aside.
2. Cut away stringy parts off the livers and dice finely. Dice the bacon. Heat the remaining oil in the pan and brown the chicken livers and bacon. Set aside.
3. Add the beef mince to the hot pan and brown quickly over a high heat. You may need to add a little extra oil. Add the tomato paste and cook stirring until the tomato paste becomes a dark brown colour.
4. Return the onion and bacon mixtures to the pan with the wine, stock, bouquet garni and a little black pepper. Cover and simmer gently for 15 minutes, stirring occasionally until the beef mince is tender. Serve over your favourite pasta.

Cooks Tips

A bouquet garni is made from a few sprigs of parsley, thyme and a bayleaf.