Spaghetti Bolognese

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Adapted from BBC Good Food this is a delicious version and not too difficult.
2 tbsp vegetable oil
450 g lean mince
100 g chicken liver
1 chopped onion
2 garlic cloves, crushed
1 chopped red pepper
175 g button mushrooms, sliced
2 bay leaves
200 g tomato puree
100 ml red wine
400 g can chopped tomatoes
1 tsp each: thyme, parsley, oregano
400 g spaghetti
parmesan to serve
1. Heat oil in a pan, add the mince and cook for about 20 minutes until browned over a medium heat, stirring frequently.  Remove from the pan with a slotted spoon and set aside.  Add chicken livers to the pan and cook to seal all over.  Remove and chop.
2. Gently fry the onion, garlic, peppers and mushrooms for about 10 minutes until soft.  Put mince back in the pan with the bay leaves and tomato puree and cook approx. 8 mins.  Then add the wine and tomatoes and bring to the boil.  Add the livers and simmer for about 40 mins until the sauce has slightly reduced and is a rich brown.  Season and stir in the herbs.
3. Meanwhile, cook the spaghetti.  Serve topped with parmesan.


Member since Jun 2010

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