Fry diced bacon in 30ml olive oil in a large saucepan until crisp.
Add onions, celery, carrots, garlic, and herbs, cooking until vegetables soften.
Stir in tomatoes, tomato purée, anchovy essence, and Worcestershire sauce.
Brown the minced beef in batches in a separate frying pan.
Transfer each batch of cooked meat into the vegetable sauce mixture.
Fry chopped chicken livers until crusty and add them to the meat pot.
Deglaze the frying pan with some red wine and pour into the pot.
Add the remaining wine and 1.7L of stock to the meat mixture.
Simmer the mixture for two hours and season to taste.
Cool and refrigerate the mixture to remove and discard solidified fat before freezing.