1 red onion, sliced thinly
6 tablespoons extra virgin olive oil
1 small carrot sliced very thin
1 celery stick, sliced thinly
1/2 lb. (250g) lean ground beef
1 cup red wine
6 oz chicken livers, diced
16 oz large tomatoes, pressed, peeled and diced
5 large portobello mushrooms
1 1 bay leaf
salt and freshly ground pepper
1 pound (500g) egg fettuccini pasta 1/2 cup grated parmesan

1. In a large skillet, saute the onion, the carrot slices and the celery in the oil, under medium heat, for about 5 minutes,
    or until the onion is slightly browned.
2. Mix in the beef and cook for 3 minutes, until well browned.
3. Increase the heat to medium-high then pour in the red wine.
4. Lower the het setting to low; cook the chicken livers for 15 minutes, stirring occasionally to avoid sticking.
5. Pour in the tomatoes, the mushroom and the bay leaf. Add salt and pepper; simmer on low heat for 1 hour
6. While this is going on the timing is perfect to start boiling the pasta; follow package instruction until 'al dente'.
7. When the sauce has simmered for one hour, drain the pasta and add to the sauce skillet; toss to coat all pasta.

Serve immediately, fix each plate nicely with some parmesan.