Heat the oil and hard fry the beef mince until caramelised I two batches
In a casserole fry the onion, carrot, celery and garlic and gently fry for 15 minutes until softened and starting to caramelised
Add beef to the "sofrito veg"
Fry the smoked bacon until the fats rendered and golden and pour it all into the casserole
Repeat this process with the chicken livers
Add the herbs
Pour over the milk and cook out for 5 minutes
Pour over the red wine and cook out for a further 5 minutes
Pour over the tomatoes and a can of water or beef stock and cook gently for 1 hour and 30 mins or until cooked through & the sauce is rich. Finish with the celery salt, black pepper, salt & nutmeg
Cook the pasta for 8 mins & drain saving pasta water
Transfer 1 mug of sauce p/p into a deep frying pan & emulsify with the pasta