Fettuccine Roman-style

Ingredient:

•  14 oz (400g) storebought or homemade  Fettuccine or tagliatelle
•  1 red onion, finely chopped
•  1 small carrot, finely chopped
•  1 small stalk celery, finely chopped
•   ¼ cup (60ml) extra-virgin olive oil
•   8 oz (250g) lean ground (minced) beef
•   1/3 cup (90ml) dry red wine
•    4 oz (125g) chicken livers, trimmed and diced
•   1 ¼ cups (310g) tomato passata  (sieved tomatoes)
•    ½ oz (15g)dried porcini mushrooms, soaked  in warm water for 15 minutes and finely chopped
•    1 bay leaf
•     Salt and freshly ground black pepper
•     1 cup (125g) freshly grated parmesan
•      ¼ cup (60g) butter, cup up

 Procedure:

•      Heat the oil in a large saucepan over the medium heat.
•      Add the onion, carrot, and celery and sauté until the onion is slightly  browned, 6-8 minutes.
•      Stir in the beef and sauté until 7-8 minutes.
•      Pour in the wine and  cook until it has evaporated, about 4 minutes.
•      Add the chicken livers and cook over low heat for 15 minutes.
•      Add the tomatoes, mushrooms, and bay leaf and season with salt and pepper.
•      Cover and simmer over low heat for about 1 hour. Remove the bay leaf.
•      Cook the pasta in a large pot of salted boiling water until al dente, 3-4 minutes. 
•      Drain and add to the sauce. Sprinkle with the parmesan  and dot with the butter. 
•      Toss well and serve hot.