Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About


  • 2 onions, peeled and finely chopped
  • 2 tbsp olive oil
  • 2–3 garlic cloves, peeled and


Fry the onions in the olive oil until soft and golden. Add the garlic, pork and beef to the onions, and fry until browned all over. Add the stock or wine, and cook on a fairly high heat until most of the liquid has evaporated. Add the tomatoes. Bring to the boil, and simmer gently for 1–1½ hours. (You can prepare the sauce to this point the day before required.) Trim the chicken livers, separat