Ingredients (Serves 4) 2 tablespoons olive oil 2 cloves garlic 2 finely chopped onions 250 g chicken livers, sliced in 4 250 g mushrooms, sliced in 4 1 tin (796 ml) San Marzano tomatoes 1 tin (136 ml) tomato paste Basil, thyme and oregano, to taste 1 bay leaf 1 teaspoon sugar (to sweeten the tomatoes) Salt and pepper 450 g spaghetti 1 cup freshly grated Parmesan

Heat the oil in a thick-bottomed pot. Fry the onions and garlic for three minutes. Add the chicken livers and the mushrooms and fry approximately five minutes until the livers are brown. Add the tomatoes, tomato paste, herbs and sugar. Mix well and simmer gently on low heat approximately thirty minutes.
Meanwhile cook the pasta "al dente." Drain and place in a serving dish. Add enough sauce to cover the spaghetti. Sprinkle generously with Parmesan.