Method

• 1.
  Place chicken livers in a bowl under cold running water until the water runs clear. Stand in cold water for 2 hours, then drain well. Pat dry with paper towel.
• 2.
  Heat 2 tbs oil in a large deep frypan. Cook the livers over high heat, turning for 30 seconds until seared and brown. Remove from pan and set aside.
• 3.
  Heat another 2 tbs oil in the same pan. Add the beef and pork mince, and cook, stirring, for 6-8 minutes until browned. Stir in the tomato paste and cook for a further 2-3 minutes until tomato paste is incorporated into the mixture. Remove from pan and set aside.
• 4.
  Place remaining 2 tbs oil in a frypan over medium-low heat. Add onion and garlic and cook for 8-10 minutes until soft but not coloured. Increase heat to high and add red wine, scraping the bottom of the pan with a wooden spoon. Reduce wine by half then add the mince mixture, passata and stock. Bring to the boil, reduce heat to low and simmer, stirring occasionally, for 40-45 minutes until thickened. Add the lemon thyme, and stir in the livers and silverbeet. Simmer for a further 5-6 minutes until leaves are wilted. Stir in the parsley and season. Set aside and keep warm.

• 5.
  Cook pasta according to packet instructions then drain. Drizzle with olive oil and season to taste.
• 6.
  Toss bolognese through cooked pasta and scatter over shaved parmesan. Drizzle with extra olive oil to serve.