Chop finely the onion, carrot and celery, sage. Pour some olive oil in a saucepan and add the chopped vegetables. Leave until onion is transparent. Add the bacon, chopped liver, pinch of flour, sherry, pine nuts and orange zest. Cook until brown. Season with salt and pepper and leave to simmer for 30 minutes. Prepare boiling water for pasta and add the pasta of your choice. Serve with the sauce and sprinkle with some grated Parmesan.
Serves 4Email this Recipe Back to Guest chef recipes