6 slices bacon, diced
2 onions, chopped
1 stalk celery, chopped
1 carrot, diced
1 tbsp. butter
1/4 lb. chicken livers
1 lb. ground round steak
1 tsp. salt
1/4 tsp. nutmeg
Freshly ground pepper
1 ripe tomato, chopped or 1/4 c. tomato sauce
1 1/2 c. beef bouillon
1 c. sliced mushrooms

For lasagne, cannelloni; spaghetta and other pasta.

In large heavy pan, fry bacon and drain off most of the fat. Add onions, celery and carrot. Cook over low heat until soft. Push to side of pan. Add butter and chicken livers, (cut into pieces). Brown lightly, gradually add beef. Cook and stir until well browned (10-15 minutes). Season with salt, nutmeg and plenty of freshly ground pepper. Stir in tomato, bouillon. Cover and simmer gently about (30 minutes). Add mushrooms previously sauteed in butter and additional bouillon. Simmer 30 minutes longer. Makes 1 quart.