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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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While sauce is simmering and pasta is boiling you can sit back and drink the remaining wine! Ingredients:
8 slices bacon, diced |
2 lbs ground beef |
1 large onion, peeled and sliced |
1 cup sliced celery |
2 medium carrots, sliced |
1/2 lb chicken liver, coarsely chopped |
1/2 cup catsup |
2 beef bouillon cubes |
2 cups water |
1 cup merlot or 1 cup burgundy wine |
1 teaspoon salt |
1/4 teaspoon nutmeg |
2 cups heavy cream |
1 (16 ounce) box spaghetti, linguine or 1 (16 ounce) box angel hair pasta |
Directions:
1. Saute bacon until cris in a large frying pan; add ground beef, onion, celery and carrot.
2. Brown meat breaking it up as it cooks; drain fat.
3. Stir in chicken livers, catsup, bouillon cubes, water, wine, salt and nutmeg, crushing cubes with a spoon; cover.
4. Simmer, stirring several times for 30 minutes.
5. Blend in cream slowly; heat just until bubbly.
6. While sauce simmers, cook pasta; drain.
7. Pour sauce over and toss lightly to mix.
8. Serve with Parmesan cheese.
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