1 lb. ground beef
1/2 lg. onion, chopped
1 clove garlic, minced
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/2 c. finely chopped cooked chicken livers
1/2 c. water
1/4 c. whiskey
1/4 c. red wine
1 (4 oz.) can mushrooms
1 tsp. salt
1 tsp. sugar
1 tsp. oregano
1/2 tsp. basil
1/2 tsp. marjoram

Brown beef in large saucepan with onion and garlic. Drain fat. Stir in remaining ingredients. Bring to a boil; turn heat to low and simmer 1 hour, stirring occasionally. Serve over hot cooked pasta. The alcohol cooks out and the chicken livers do not have a strong taste, but both add richness to the flavor.