Scald tomatoes with hot water, skin and quarter them. Remove seeds and cut the flesh into slices. Clean, wash and cut spring onions into rings. Pluck basil and sage leaves from the stems.
Wash the liver, dab dry and cut into strips. Fry in hot clarified butter while turning. Season with pepper. Add spring onion rings and herbs and fry briefly. Dust with flour.
Add 1/4 litre of water, stir in sauce powder and bring to the boil once. Add red wine, vinegar and tomato wedges and warm up. Season to taste with salt, pepper and rosemary. Cook pasta in boiling salted water for about 10 minutes.
Drain, rinse with cold water and drain well. Mix with the shredded meat.