Preparation time 1 hour
Meanwhile, in a large frying pan, heat another 2 tbsp of the olive oil and fry the mince in small batches until browned. While the meat is frying, break up any lumps with the back of a wooden spoon. Repeat until all the mince is browned. Drain off any fat and add to the vegetable mixture.
Add 2 tbsp of the oil to the same frying pan, fry the chicken livers until brown and crusty and add the livers to the meat. Deglaze the frying pan with some of the red wine, scraping any crusty bits from the bottom. Pour this wine, the remaining wine and the stock into the tomato and meat mixture. Bring to the boil, reduce the heat and simmer, stirring from time to time, for about 2 hours. Season to taste. If the liquid reduces too much, top up with water. (If you are preparing ahead allow to cool, then chill. When cold, lift off any solidified fat.)
Cook the spaghetti in plenty of boiling water with some olive oil. When the pasta is cooked and the sauce heated through, serve the sauce on top of the pasta and grate on some parmesan if you wish..