Cut the chicken livers in half and coat them with flour. Melt the butter in a pan, add the onion and mushrooms and sauté gently for 5 minutes. Add the chicken livers and sauté until browned, stirring constantly. Remove the livers. Stir in the wine and cook until the sauce has reduced by half, stirring occasionally. Mix in the Bolognese Sauce, add salt and pepper to taste and simmer for 15-20 minutes. Return the chicken livers to the pan and heat through, without boiling. Meanwhile, cook the spaghetti until tender but firm, then drain thoroughly and rinse in hot water. Pile the spaghetti in the center of a warm, serving dish, pour on the sauce and serve immediately.

Serve with: Bolognese Sauce