Spaghetti Bolognese
Servings 6
Prep time
20 minsCook time
55 minsTotal time
1 H & 15 MIngredients
Method
- In a saucepan over medium heat, add butter, pancetta, garlic, onion, carrot, celery, Italian seasoning and chilli (if using). Cook, stirring regularly, until onion is soft and translucent.
- Add mince, chicken livers and tomato paste to pan. Increase heat to medium-high and cook, stirring, for 3 minutes.
- Add tomatoes, wine, hot water, stock concentrate, Worcestershire, cloves, nutmeg, cinnamon and peppercorns. Bring to a simmer and cook on low heat for 40–50 minutes until most of the liquid has evaporated and the sauce is thick.
- Meanwhile, cook spaghetti following packet directions so it’s ready just as the sauce finishes cooking down. Drain then add hot pasta to sauce and toss well to evenly coat.
- Transfer to a serving dish. Sprinkle over parmesan, garnish with basil leaves and serve immediately.
Simon says ...
To give this classic dish a special touch, top with oven-roasted cherry tomatoes before sprinkling over the parmesan.
If you like it spicy, add chilli flakes (to taste) when adding the Italian Flavour Shot.
For those who don’t like the idea of chicken livers, I promise this recipe will pleasantly surprise you.
