Spaghetti with Florentine meat sauce recipe

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Pasta with a meat sauce made with minced beef, chicken livers, celery, carrot, onion, tomatoes and red wine. The special with this recipe is the use of the chicken livers.
Preparation time: 15 minutes, Cooking time: 60 minutes, Serves: 4 


1 medium onion, finely chopped
1 carrot, finely chopped
1 stick of celery, finely chopped
4 Tbsp extra-virgin olive oil
300g minced meat (beef)
100g chicken livers, chopped
1 glass red wine
6 medium tomatoes, peeled and pureed
Salt and black pepper to taste

1 lb spaghetti
Freshly grated Parmesan cheese


Wash and clean the chicken livers. Chop them roughly and set aside.

In a saucepan over medium heat add the olive oli and fry the onion, carrot and celery until tender.  Add the minced meat and the livers.
Season with salt and black pepper to taste and cook rapidly for 10 to 15 minutes, stirring constantly, making sure that the meat does not stick to the pan.  When the minced meat turns light brown in colour, add the red wine and cook until it is reduced. Lower the heat and add the tomatoes. Simmer for 30 to 45 minutes, taste and adjust for salt. If the sauce is too liquid, cook for 15 to 30 minutes more, until you achieve the desired consistency.

In the meantime cook the spaghetti al dente, according to directions on the packaging. Drain and return to cooking pot. Pour sauce over and toss. Serve with freshly grated Parmesan cheese on top.

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