Ragù Sauce

• 4 oz (100 g) chicken livers
• 2 streaky bacon rashers

Trim and finely chop the chicken livers. (They are easier to chop if first blanched in boiling water for 2 minutes.) Trim and chop the bacon rashers. Peel the onion and carrot, trim the celery and finely chop the vegetables.

Heat the oil in a saucepan over low heat, add the vegetables and bacon and cook gently for about 10 minutes, until the onion is tender and golden. Add the minced be