Spaghetti Bolognese - serves 4

3 tbsp olive oil
2 garlic cloves, crushed
1 large onion, chopped
1 carrot, diced
2 cups lean ground beef, veal, or chicken
3 ounces chicken livers, finely chopped
3 1/2 ounces lean prosciutto, diced
5/8 cup Marsala
10 ounce can chopped plum tomatoes
1 tbsp chopped basil leaves
2 tbsp tomato pasta, salt and pepper
1 pound dried spaghetti

Heat 2 tbsp of the olive oil in a large saucepan and add the garlic, onion, carrot and saute for 6 minutes.
Add the ground beef, veal, or chicken, the chicken livers, and prosciutto to the pan and cook over a medium heat, stirring occasionally, for 12 minutes, until well browned.
Stir in the Marsala, tomatoes, basil, and tomato paste and cook for 4 minutes.Season to taste with
salt and pepper. Cover and simmer for about 30 minutes.
Remove the lid from the pan, stir, and simmer for a further 15 minutes.
Meanwhile, bring a large pan of lightly salted water to a boil. Add the spaghetti and the remaining oil and cook for about 12 minutes, until tender, but still firm to the bite. Drain and transfer to a serving dish.
Pour the sauce over the pasta, toss, and serve hot.