Spaghetti with Chicken Liver Sauce

• 12 oz spaghetti
• 3 tablespoons olive oil
• 1 onion

Heat the olive oil in a large shallow saucepan. Chop the onion and garlic and sweat them for 15 minutes in the oil without browning. Skin the tomatoes, chop roughly and add them with the wine, salt, pepper and plenty of chopped herbs, and simmer uncovered for about an hour until you have a thickish sauce. Cook the spaghetti. While it is boiling chop the chicken livers into pieces the size of a