Chicken Liver Bolognese from Save wth Jamie

Is liver the stuff of nightmares for you? This is well worth a try and surprisingly non-livery.  It's from Save with Jamie.

Ingredients (serves 6):

• 250g chicken livers
• 1 red onion
• 1 carrot
• 2 cloves of garlic
• 100g button mushrooms
• 2 springs of fresh rosemary
• 1 tsp fennel seeds
• 0.5 tsp chilli flakes
• 2 rashers of smoked streaky bacon
• olive oil
• 1x400g tin of lentils
• 2 tbsp tomato puree
• 3 tbsp balsamic vinegar
• 1 chicken stock cube
• 480g dried spaghetti
• parmesan cheese (to serve)
• optional: a few springs of fresh flat-leaf parsley

1. soak the livers in a bowl of water for a few minutes
2. peal onion, carrot and garlic, than pulse in a food processor with the mushrooms, rosemary leaves, fennel seeds, chilli and parsley stalks (if using), until finely chopped
3. finely slice bacon and put it into a large pan on a medium heat with a good lug of oil
4. add the pulsed mixture from the processor to the pan and cook for around 15 minutes, or until softened, stirring occasionally and adding a splash of water to help it along, if needed
5. Drain the chicken livers, then pulse in the food processor until finely chopped
6. use a spatula to scrape them are veg into the pan, then fry and break up for a couple of minutes
7. drain and add the lentils, followed my order to the tomato puree and vinegar
8. crumble in the stock cube and add 700ml of boiling water *
9. reduce to a low heat and simmer gently for 40 minutes
10. with 15 minutes to go, finely chop the parsley leaves (if using)
11. Cook the pasta in a large pan of boiling salted water According To packet instructions, then drain, reserving a cupful of cooking water
12. Season the sauce to perfection, then tip in the pasta and toss together, loosening with a splash of cooking water, if needed.
13. sprinkle chopped parsley over the, finely grate over a little Parmesan, toss and serve