Rigatoni with Ragu

Serves 4


Ingredients:

180g speck, or thick bacon rashers with rind removed
150g chicken livers
50g butter
1 large onion, finely chopped
1 medium carrot, finely chopped
1 celery stick, finely chopped
400g minced topside
2 cup (500ml) beef stock
1 cup (250ml) tomato puree
½ cup (125ml) red wine
¼ tsp fresh grated nutmeg
salt and pepper
500g rigatoni
30g 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, puree, 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.

Note: For a creamier sauce, stir 200ml cream or milk into the sauce just before serving.