Bring the water for the pasta to a boil and dissolve the chicken broth in it. Add the pasta and cook al dente according to the instructions on the packet.
In the meantime, dice the bacon, carrot and celery stalks very finely. Put in a saucepan with the butter and fry gently. Add the minced meat in small portions and fry. Scatter the flour on top and mix in.
Let simmer for 20 minutes with the lid on, then remove the lid, take out the bay leaf and clove and simmer gently for 10 minutes without the lid.
Chop the optional chicken liver very finely and mix it into the sauce. Let simmer for another 3 minutes. Heat the olive oil in a pan and briefly fry the pasta in it. Distribute on the serving plates, pour the meat sauce over them and sprinkle with the pecorino cheese. Serve hot and enjoy.