Recipe Spaghetti Bolognese

Spaghetti Bolognese

  • 2 tbsp butter
  • 150g pancetta or bacon, finely diced
  • 2 cloves garlic, minced
  • 1 medium onion, finely diced
  • 1 medium carrot, finely diced
  • 1 medium celery stalk, finely diced
  • 2 tbsp Simon Gault Italian seasoning
  • 400g premium mince beef
  • 100g chicken livers, chopped into small dice
  • 140g tomato paste
  • 400g tin of whole peeled tomatoes
  • 1 cup white wine
  • 1 cup water
  • 3 tbsp Gault's Beef Stock concentrate
  • 1 1/2 tbsp Worcestershire sauce
  • 2 cloves, whole
  • 1/4 small nutmeg, grated (or 1/4 tsp powdered)
  • 1/2 tsp green peppercorns, crushed
  • 1 cinnamon stick or 1/4 tsp of powdered cinnamon
  • 500g spaghetti
  • 1/2 cup parmesan cheese, grated

Spaghetti Bolognese

Sauté the pancetta, garlic, onion, carrot, celery, Simon Gault Italian seasoning with the butter in a saucepan until the onion is transparent. Add the minced beef, chicken livers and tomato paste and sauté for 3 minutes on a medium – high heat whilst stirring. Add the tomatoes, white wine, Gault's Beef Stock concentrate, Worcestershire sauce, cloves, grated nutmeg, cinnamon and green peppercorns. Bring to a simmer and cook on a low heat for 40 – 50 minutes until most of the liquid has evaporated and the sauce is thick. Toss the hot pasta in the sauce and serve immediately. Grate parmesan cheese over the top to taste.