Instructions: Cook the chopped onion carrot and celery in the oil in a large covered ovento hob casserole on the floor of the roasting ovenfor 5 to 8 minutes.

Stir in the beef and pork and cook quickly on the top of the aga until the meats are browned use the simmering plate if the boiling plateis too hot and the meat starts to stick.

Shoot in the chicken livers and cook them very briefly until just starting to brown then add the passata herbs and salt and pepper with about half a nutmeg grated.

Bring the ragaut slowly to the boil then cover the pan and cook on the floor of the simmering ovenfor at least 2 hours but up to 8 to 10 hours is fine.

Bring a large pan of salted water to the boil then add the pasta of your choice and cook as directed about 10 to 12 minutes for dried pastas or 45 minutes for fresh.

Drain the pasta thoroughly then toss it into the sauce seasoning well to taste Serve with a salad garnish and freshly grated parmesan.

Serves 6

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