Make a soffritto with the onion, the carrot, the chilli peppers and the celery rib

As soon as the vegetables start to change color, add the liver and cook it for 2-3 minutes and then add the wine

As soon as the wine evaporated, add the tomato puree and keep cooking slowly for 30 minutes

Add salt and pepper or other spices as you like (keep in mind that pasta is already salty)

ADVICES AND NOTES: Usually hollow pasta is the best for ragout, but this one is great with spaghetti as well, it won't remain in the plate. You may wish to "fix" the tomato puree, it's often too sweet or too sour. I used lamb liver, but you can use the liver of any animal.