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“You can use this classic meat sauce both to accompany spaghetti and for baked pasta dishes such as lasagne and cannelloni. Originally printed in Practical Pasta Sauces (ISBN 1-40540-924-X).”
1hr 20mins

Ingredients Nutrition


  1. 1. To make the sauce, heat 2 tbsp of the olive oil in a large saucepan. Add the garlic, onion and carrot and cook for 6 minutes.
  2. 2. Add the minced beef, chicken livers and Parma ham. Cook over a medium heat for 12 minutes until well browned.
  3. 3. Stir in the Marsala, tomatoes, basil and tomato purée and cook, stirring for 4 minutes. Season to taste. Cover the pan and simmer for 30 minutes. Remove the lid, stir and simmer for another 15 minutes.
  4. 4. Meanwhile, to cook the pasta, bring a large saucepan of slightly salted water to the boil. Add the spaghetti and 1 tbsp of olive oil and cook for 12 minutes or until tender but still firm to the bite. Drain and transfer to a serving dish. Pour over the sauce and serve.

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