- 2 tbsp oil
- 1 large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 celery sticks, finely chopped
- 2 carrots, finely chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 50g pancetta cubes
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 400g lean beef mince
- 150g chicken livers, chopped, fat and sinew removed
- 1 large bay leaves
- 4 tbsp tomato purée
- 150ml white wine
- 500ml fresh chicken stock
- 300ml passata
- 500g pack spaghetti
- 50ml full-fat milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- Parmesan, grated, to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Heat 1 1/2 tbsp oil in a large pan or flameproof casserole dish over a low-medium heat. Add the onion, celery and carrots with a pinch of salt. Cook for 10 mins, stirring occasionally, until softened but not coloured. Transfer to a plate using a slotted spoon.
Pour the remaining oil into the pan, increase the heat and tip in the pancetta. Cook for 3-4 mins until golden. Add the mince and chicken livers, and cook for a further 5 mins until browned, breaking down the mince with the back of a wooden spoon.
Return the vegetables to the pan and add the bay leaf and tomato purée. Cook for a 1 min more and mix well. Pour in the wine and reduce by half. Add the stock and passata with some seasoning and bring to the boil. Reduce the heat to medium and let the sauce bubble away for 35-40 mins, stirring occasionally, until reduced by half and you are left with a thick ragu.
Bring a large saucepan of salted water to the boil 15 mins before the sauce is ready. Drop in the pasta, cook following pack instructions until al dente, then drain.
To finish the sauce, stir in the milk and season to taste. Tip the pasta onto a plate and top with the Bolognese. Serve with the Parmesan.