Finely chop the onions and fry in the olive oil with a pinch of salt until translucent and turning golden. Add the garlic, chicken livers (I cut them into 1 - 2 cm pieces using scissors) and mushrooms, fry for several minutes. Add all the other ingredients, stir and allow to simmer with the lid ajar for at least 40 minutes.
Serve with the pasta of your choice.
Notes: The longer this cooks the better it will be, next time I make it I am going to use passata rather than the tinned tomatos and cook it for several hours in the slow cooker.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
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