Rinse the chicken livers and remove the cores, cut into 1cm pieces with kitchen scissors. Soften the shallots in the olive oil for 1 minute in a large non-stick pan over a mediumihigh heat. Add the livers and cook until they are no longer pink. Tip into a bowl.
Dry fry the mince in the same pan, breaking up any lumps as you stir, and cook until the meat has changed colour from pink to light brown all over. Add the peppers and mushrooms, and stir well for 1 minute. Add the reserved livers and shallots, tomato passata, paprika, nutmeg and wine. Bring to the boil and then turn the heat down very low. Cover and simmer for about 40 minutes, stirring occasionally.
Taste and season, adding the sugar and balsamic vinegar, and allow to cook for 5 minutes more. If you are making this ahead of time, allow the sauce to cool and refrigerate until needed. Reheat thoroughly before eating.
Cook the pasta in plenty of boiling water for 1 minute under the time stated on the pack, usually about 9 minutes, and then drain.
Divide the pasta between warmed bowls, spoon over the hot Bolognese sauce and scatter with basil and Parmesan shavings.
To make lasagne instead, layer the sauce with pasta sheets in an ovenproof dish, top with 500ml homemade cheese sauce and bake at 175°C for about 40 minutes.
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