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, separate the lobes and cut each in half. Quickly fry the chicken livers in a non-stick frying pan until just sealed all over and firm. Remove and put to one side. Boil the pasta in lightly salted water until barely tender. (It should be ‘fearlessly undercooked’ for the finished timpana to cut correctly.) Drain the pasta and refresh it under cold running water. Roll out
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