6 bacon strips
2 medium sized onions, chopped
3/4 lb. of lean beef (the leaner the better!)
1 tbsp. butter
1/2 lb. chicken livers (I buy a tub in the supermarket)
2 ripe tomatoes, seeded peeled and chopped (or 1 (28 oz.) can whole tomatoes)
1 (15 oz.) can beef broth or beef consume (low sodium Swanson)
freshly grated Parmesan cheese
1/2 (16 oz.) box spaghetti

For sauce: In large skillet fry bacon then remove and drain on paper towel. Mince bacon - pour off half of the bacon fat and cook onions in remaining fat until soft. Remove onions from skillet - cook ground beef till browned then drain off fat. Push aside.

Add butter and cook chicken livers until they are slightly rosy inside. Add tomatoes then remaining ingredients. Simmer uncovered just till most of the broth has been reduced (about 45 minutes).

Cook spaghetti, strain, return to pot, add just enough olive oil to toss to prevent pasta from sticking together.

Serve dish with a sprinkling of Parmesan cheese and a fresh loaf of Italian bread.

Submitted by: Russ Suender