Pasta: Fettucccine Alla Romana

Dice the bacon. Heat the oil in a saucepan and fry the bacon in it. Sear the chicken all over in the bacon fat.

Peel the onion, clove of garlic and carrot and also cut into small cubes. Put everything together with the spices / herbs in the pot and pour on the vegetable stock. Let the whole thing simmer gently for at least two hours. Then strain the sauce through a sieve, return it to the saucepan and stir in two tablespoons of tomato paste.

Chop the porcini mushrooms and scald them with boiling water. Also scald the tomatoes, peel them and cut them into cubes.

Cut the bacon into thin strips and the spring onion into rings. Heat a tablespoon of butter in a saucepan and lightly fry the bacon and onion. Drain the mushrooms and fry them as well. Add the basic sauce and let everything simmer for about 10 minutes.

In the meantime, remove the tubes from the liver and dice. Heat the remaining butter in a pan and fry the liver cubes in it until cooked through. Season with salt and pepper.

Finally, add the tomato and liver cubes to the sauce and season if necessary.

* There was also the homemade noodles. (Pasta: noodles - my basic recipe)

To serve, place the cooked noodles on preheated plates, pour some of the sauce over them and sprinkle with freshly grated Parmesan cheese. Garnish with a basil leaf.

* Link to spice mixes: Grained vegetable broth reloaded - easy to make yourself