Step 1: Saute onion and garlic in a little Extra Virgin Olive Oil until translucent. Add trimmed livers with the oregano and seal both sides of the liver. Set aside.
Step 2: Add beef mince in batches and sauté, season with salt flakes until coloured.
Step 3: Add pork mince and pushing other meat aside sauté until coloured, adding a little extra Extra Virgin Olive Oil, if necessary.
Step 4: Add tomato paste and cook through for 10 minutes. Add wine, stock, bay leaves and chopped thyme and cook on a simmer for about 20-25 minutes (longer if needed).
Step 5: Cook spaghetti to makers instructions and have warm plates ready to serve. 10 minutes before serving, add livers into the bolognaise mixture.
Step 6: Add generous amounts of flat leaf parsley and some freshly ground black pepper.