Clean and trim the chicken liver. Remove any fatty bits, sinew or veins. Soak the livers in water for 10 minutes.

Place a large pan with salted water over high heat until boiling. Then add the pasta. Cook until tender. Pour some olive oil in a large non-stick pan and add the chopped onion and garlic.

Place the pan over medium-high heat and gently fry the onion for 4 minutes. Then add the livers.

Bake the livers for about 7 minutes until cooked through. Season with a pinch of pepper and salt.

Take the pan off the heat and let the liver cool a little. Then add the liver, cooked onion and garlic to a blender. Blend a couple of times. Careful, the liver should still be chunky, not a paste.

Put the liver aside until later. Add the red wine and tomato paste to the pan you cooked the livers in. Don’t wipe it clean! The remaining juice and cooked bits will add extra flavor to the sauce. Also add the diced carrots, beef stock, bay leaves, clove, brown sugar and dried thyme. Season with a pinch of pepper and salt.

Stir and cook the sauce over medium-high heat for 6 to 8 minutes until reduced by at least half. Then add the blended liver.

Check the seasoning. Add extra pepper, salt or brown sugar to taste. Remove the clove and bay leaf. Drain the cooked pasta and add it to the liver ragu.

Stir well. Divide the pasta and liver sauce over warm plates. Serve hot.