Pasta Ragout

While sauce is simmering and pasta is boiling you can sit back and drink the remaining wine!

• Ready In: 40 mins
• Serves: 8-10

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.