Instructions

1. Chop the carrot, onion and celery finely. Paola just whizzed everything up in a food processor.
2. Pour olive oil into a sauce pan and heat over medium heat. Add the chopped vegetables and salt, stir and let cook until softened, about 20 minutes. Do not let it brown.
3. In the mean time chop the giblets, heart and liver finely, keeping the liver apart.
4. Once the vegetables have softened add the chopped giblets and stir. Then add the feet, neck and head giving it another good stir and add the broth. Let this cook for about an hour or so, uncovered. If it seems like it’s drying out, add a bit of water.
5. After an hour add the liver, stir and then add the tomatoes. Stir and let simmer for another two hours, uncovered, letting the sauce reduce by about a third. Once done, adjust for seasoning.
6. When ready to serve, bring a large pot of salted water to boil. Add fettuccine and cook until al dente.
7. Using tongs, remove the neck, feet and head from the sauce. (if anyone wants to pick at them, they are very tasty bits), and warm the sauce if it has cooled down.
8. Toss the drained pasta with the sauce, and top each plate with some grated parmesan cheese.