1 carrot, peeled and finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped
1 garlic clove, finely chopped
1 onion, finely chopped
3 salted anchovies, chopped into 1cm/½in pieces
1 dried chilli, chopped
500g/1lb 2oz tagliatelle, to serve
300ml/10fl oz beef stock
sea salt and freshly ground black pepper
1 tsp freshly ground black pepper
2 tbsp olive oil
4 tbsp extra virgin olive oil
1 tbsp red wine vinegar
4 tbsp tomato purée
25g/1oz butter
150ml/5fl oz double cream
freshly grated Parmesan, to serve
350g/12oz beef mince
75²µ/2¾´Ç³ú chicken livers, rinsed, trimmed and finely chopped
1 bouquet garni (2 bay leaves, 1 celery leaf sprig, 3 thyme sprigs, 4 parsley leaves, stalks, and, if possible, roots too – all tied together with a piece of cheesecloth)
300ml/10fl oz red wine