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Spaghetti Bolognese

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Serves: 4
2 tbsp olive oil
1 tbsp butter
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
50g / 1 3/4oz mushrooms, diced
225g / 8 oz fresh beef mince
75g / 2 3/4 oz unsmoked bacon or ham, diced
2 chicken livers, chopped
2 tbsp tomato puree
125ml / 4 fl oz dry white wine
1/2 tsp freshly grated nutmeg
300ml / 10 fl oz chicken stock
125ml / 4 fl oz double cream
450g / 1 Ib dried spaghetti
salt and pepper
2 tbsp chopped fresh flat-leaf parsley, to garnish
freshly grated Parmesan, to serve

Heat the olive oil and butter in a large saucepan over a medium heat. Add the onion, carrot. celery and mushrooms to the saucepan, then fry until soft. Add the beef and bacon and fry until the beef is evenly browned.

Stir in the chicken livers and tomato puree and cook for 2-3 minutes. Pour in the wine and season with salt. pepper and the nutmeg. Add the stock. Bring to the boil, then cover and simmer gently over a low heat for 1 hour. Stir in the cream and simmer. uncovered, until reduced.

Bring a large saucepan of lightly salted water to the boil. Add the pasta. return to the boil and cook until tender but still firm to the bite. Drain and transfer to a warmed serving dish.

Spoon the meat sauce over the pasta, garnish with parsley and serve with Parmesan cheese.

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