Spaghetti Bolognese

TO MAKE SAUCE: Prepare the sauce several hours in advance if possible to allow time for the flavors to develop. In a large saucepan, saute the beef and veal in the 3 tablespoons of olive oil over moderately high heat, stirring continually to break up any lumps.

In a smaller pan, cook the bacon until well browned, then use a slotted spoon to add it to the meat. Saute the onion in the bacon fat until soft and golden, then add the garlic and chicken livers and cook until the livers change color. Add to the meat along with the bay leaf and parsley.

Peel the tomatoes by placing in a pan of simmering water for 8-10 seconds to loosen the skin. Cut in halves and squeeze the seeds into a strainer, allowing any liquid to pass through. Finely chop the tomatoes. Add to the sauce and cook for 15 minutes, stirring occasionally to prevent sticking. Add the tomato paste and sugar, with salt and pepper to taste, and simmer for about 40 minutes. It should not be necessary to add liquid to the pan; but if the sauce does become dry, add a little warm water. Stir in the basil a few minutes before the sauce is done.

TO MAKE PASTA: Bring a large pan of water to a boil, salt it generously and then add the remaining oil. Add the pasta and bring to a boil, then reduce heat so that the water maintains a rolling boil. Cook, stirring occasionally, for about 12 minutes. The pasta should be al dente, barely tender when ready. Drain the pasta thoroughly and transfer it to a serving dish or serve immediately in spaghetti bowls.

Spoon the sauce over the top and sprinkle on Parmesan cheese and parsley. Serve immediately.

NOTE: The bolognese sauce can be prepared up to several days in advance and then stored in a covered container in the refrigerator. You can also freeze tha pasta sauce in plastic containers. Remove from the freezer 2 or 3 hours ahead of time to thaw.