Pete Evans

Ingredients

• 100 g beef liver 100 g beef heart
• 4 tablespoons coconut oil or other good-quality fat
• 2 handfuls of baby spinach or kale leaves
• 2 garlic cloves, finely chopped
• 2 French shallots, finely chopped
• 350 g pork mince
• 150 g beef mince
• 2 tablespoons chopped flat-leaf parsley leaves
• 1 egg
• 2 tablespoons almond meal
• 1⁄4 teaspoon dried chilli flakes (optional)
• sea salt and freshly ground black pepper
• baby basil leaves, to serve
• Tomato sauce
• 800 g beef marrow bones, cut into 5-cm pieces (ask your butcher to do this)
• 2 tablespoons coconut oil or other good-quality fat
• 3 garlic cloves, finely sliced
• 500 g canned crushed tomatoes
• 8 basil leaves