The pasta can be made before or during the cooking of the sauce. Make a dough from the above ingredients and roll through the pasta machine as you would for lasagne. Gut the dough into squares approximately
Fry the bacon in olive oil. Add the chopped vegetables, fry until the onion is lightly golden. Add the minced meat and seal. Pour in the glass of wine and allow to bubble away. Add hot water, enough to cover the meat. Add the tomato purée, bay leaf and cloves. Season. Reduce the flame and simmer for about 2 hours, depending on the type of meat used. Add the finely chopped chicken livers and cook briefly. Check the seasoning.
Lightly oil a gratin dish and put a layer of pasta, Parmesan and the meat sauce. Repeat this layering until the ingredients are used up, finishing with pasta. Sprinkle with Parmesan and dot with small knobs of butter.
Put the pasta in a moderate oven 190°C/375°F/gas 5. As soon as the surface is browned, the pasta is ready. Serve with extra Parmesan.