Pasta Ragout

• 8 slices bacon, diced
• 2 lbs ground beef
• 1 large onion, peeled and sliced
• 1 cup sliced celery
• 2 medium carrots, sliced
• 12 lb chicken liver, coarsely chopped
• 12 cup catsup
• 2 beef bouillon cubes
• 2 cups water
• 1 cup merlot or 1 cup Burgundy wine
• 1 teaspoon salt
• 14 teaspoon nutmeg
• 2 cups heavy cream
• 1 (16 ounce) box spaghetti, linguine or 1 (16 ounce) box angel hair pasta

1. Saute bacon until cris in a large frying pan; add ground beef, onion, celery and carrot.
2. Brown meat breaking it up as it cooks; drain fat.
3. Stir in chicken livers, catsup, bouillon cubes, water, wine, salt and nutmeg, crushing cubes with a spoon; cover.
4. Simmer, stirring several times for 30 minutes.
5. Blend in cream slowly; heat just until bubbly.
6. While sauce simmers, cook pasta; drain.
7. Pour sauce over and toss lightly to mix.
8. Serve with Parmesan cheese.

bacon, ground beef, onion, celery, carrots, chicken, catsup, water, merlot, salt, nutmeg, heavy cream, linguine

Taken from www.food.com/recipe/pasta-ragout-25835 (may not work)