Trim liers and rinse with vinegar water, pat dry and slice.

Heat the oil in large pan, add the onion, bacon and garlic and cook until bacon is crisp and onion lightly brown. Remove from pan and set aside.

Reduce heat and add livers and bay leaves. Toss till no longer pink, then add mushrooms, nutmeg and sherry.

When sherry is boiled away, add tomato puree, stock, onion mixture and seasoning (except tabasco).

Simmer for 5 minutes, stirring gently, until sauce thickens.

Add to freshly cooked pasta, adding few drops tabsco.

Serve sprinkled with parsley and a green salad