450g hearts (chopped is fine, or 4 whole ones – allow 2 per person)
Half a medium onion, chopped
2 sticks celery, chopped (or wing it with celery salt)
2-3 rashers bacon, chopped
1 dessertspoon mixed herbs
Juniper berries – 2 per heart or 1 per 100g
Beef Oxo cube
Oxo red wine concentrate capsule (or a small glass of the real stuff, or cooking wine)
125g pasta
Fry onion, bacon, celery with the herbs in a little oil. Add the juniper and the hearts and fry until browned. Add wine, water to cover and simmer over a gentle heat until meat is tender. This may be 30 mins for chopped hearts or 1 hour for whole. Add pasta and allow to cook until tender, adding more water if necessary. Salt to taste.