Fetuccine, Roman-Style

Preparation time: 20 minutes Ingredients: storebrought fettucine, 1 red onion (finely chopped), 1 small carrot (finely chopped), 1 stalk celery (finely chopped), olive oil, ground beef, dry red wine, chicken liver (dice, trimmed), crushed tomatoes, 1 bay leaf, salt and pepper. How to cook: Saute ground beef in a sauce pan with onion, celery, carrots and garlic (optional) until the meat is tender. Pour in the wine until evaporated (3-4 minutes) then add liver and cook over low heat for about 5 minutes more. Add the tomatoes and bay leaf and season with salt and pepper to taste. Cover and simmer over low heat for another 10 minutes. Remove the bay leaf and pour the sause over a cooked pasta. Add some parmesan cheese and chopped celery for presentation. Tips: Cook pasta according to instructions or until al dente. Fettucine, spaghetti and other similar in size pastas usually cooks around 11-12 minutes while angel hair or the thin ones cooks around 8-10 minutes. The Italians use onions, celery and carrots almost on every meal especially with pasta and soup.