Pappardelle With Brandy

Preparation:

Preparation: Finely chop the bacon, without the rind, and the onion, using the mezzaluna. Place the minced meat in a pan with a knob of butter, the olive oil, the basil and the rosemary and brown all together over moderate heat for 6-7 minutes. Add the chicken livers and hearts, well cleaned, washed, dried and cut into small pieces, and let them also brown for a few minutes. Wet the sautéed with the brandy and raise the heat a little to help it evaporate, then add salt and pepper, pour in the hot broth and cook over moderate heat for 20 minutes or until the liquid in the pan has reduced by half. Boil the pappardelle al dente in a saucepan with abundant salted boiling water, then drain and place them in a large bowl. Season the pasta with the prepared sauce, from which you will have removed the sprig of rosemary, sprinkle it with the grated cheese and serve.