Rustic Strangolapreti

Preparation:

Preparation: Peel, wash and mince the onion, celery, carrot and garlic cloves: put the mince in a large, shallow saucepan, add the chopped parsley and basil, 30 g of butter and two tablespoons of oil ; Sauté over low heat, stirring often, until the vegetables are well stewed. Then add the peeled tomatoes passed through a sieve or the tomato puree, mixing well. Add salt and pepper and cook very slowly for about 40 minutes in a covered container, adding a little hot water if necessary. Then pass the sauce through a sieve, put it back in the saucepan and add the diced cooked salami. Mix well. In the meantime you will have put the water on the fire for cooking the strangolapreti. As soon as it boils, salt it and throw in the strangolapreti, draining them with a slotted spoon as soon as they come to the surface. In these few minutes, wash and chop the livers and sauté them with a knob of butter, a few sage leaves, salt and pepper. Drain the strangolapreti, put them in a bowl and dress them with the sauce and the chicken livers, mixing well.