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1
In a heavy skillet heat together the butter and oil, then add the onion and cook until soft, about 5 minutes.
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2
Add the pieces of bacon, chopped carrot, and celery, and saute over medium heat until lightly browned, about 5 to 7 minutes.
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3
Add the coarsely ground beef and stir until the meat is coated with fat, then add the minced chicken livers, stir, and cook until the meat browns evenly, about 5 to 7 minutes.
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4
Add the tomato paste, wine, beef stock, bay leaf, and lemon peel, then season with salt and freshly ground pepper and the crushed garlic.
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5
Cover and simmer for 40 minutes, stirring occasionally.
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6
Remove the bay leaf and lemon peel, then allow to simmer uncovered until the sauce slightly thickens.
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7
During the last minutes of the sauce simmering, cook the spaghetti according to package directions, about 7 to 10 minutes; drain well.
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8
Just before you serve the sauce, add the cream or half and half, stir well, and heat through.
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9
Place the cooked spaghetti on a warm platter and dot with the 4 tablespoons butter and sprinkle with the 4 tablespoons freshly grated Parmesan.
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10
Serve the pasta either with the meat sauce on the side or in the center of the platter with the pasta around it.
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11
Pass with additional freshly grated Parmesan, and enjoy!
