Make this and impress your loved one!

 

Ingredients

3 tablespoons of olive oil

2 garlic cloves crushed

I large onion finely chopped

1 carrot diced

2 cups of 80-20 ground beef (you can use veal or chicken also)

3 oz. finely chopped chicken liver

3 1/2 oz. lean coppa diced

2/3 cup of Marsala wine

10 oz. canned chopped plum tomatoes

1 tbsp. fresh basil leaves chopped

2 tbsp. tomato paste

Sea salt and fresh cracked black pepper

1 lb. of spaghetti

 

Heat 2 tbsp. of the oil in a large pan then add the garlic, onion, and the carrots and pan fry them for about 5-6 minutes

 

Add the ground beef (or whatever meat you choose to use) the chicken liver and the coppa to the pan cook over a medium heat for 12-13 minutes or until well browned

 

Stir in the Marsala, tomatoes, basil, and tomato paste, cook for 4 minutes. Season to taste with sea salt and pepper (I use habanero infused sea salt and vanilla pepper but that’s just me) cover the pan and simmer for 30 minutes.

 

Remove the lid from the pan and stir the meat and vegetables them simmer for another 15 minutes

 

Bring your pasta pot to a boil with slightly salted water add the other tbsp. of oil (I like to add 1 tsp of truffle oil to add a little nuttier taste to my pasta) add the spaghetti and cook for 12 minutes or until al dente (firm to the bite) drain and transfer to serving bowl. Take your tongs and grab a serving of the pasta, twist it in the center of the plate to make a “nest”, make a slight hole in the middle and add the sauce. Shave some asiago cheese over the top and drop a few leaves of flat leaf parsley on top for garnish and viola

 

Enjoy

Chef De Cuisine🍷