Our new and improved Spaghetti Bolognese, we’re putting it out there, the best bolognese we’ve ever had! Don’t be put off by the celery and chicken livers, just trust us and do it!
Prep time: 30 minutes
Cook time: 3 hours
Serves: 10 - 12 People
- Prep time: 30 minutes
- Cook time: 3 hours
- Total time: 3 hours 30 minutes
- Serves: 10 - 12 People
- 1 kg Beef mince
- 1 kg Pork mince
- 8 Chicken livers
- 400 g Speck
- 8 stalks Celery
- 4 Carrots
- 4 Onions
- 2 Lemons
- 2 tins Tomatoes
- 750 mL Milk
- 750 mL Red wine
- Pasta of your choice
- 6 tbsp Cream
Put stove on a high heat, cover bottom of pot with oil and allow oil to heat up.
Turn oven onto 150C
Once oil is nice and hot, sear the livers. Cook for approximately 30 seconds on either side. Then take them off the heat and set aside.
Add a bit more olive oil. You don’t want to overcrowd the pan when browning the mince. So brown in portions, we did 4 portions. Leave to cook a couple of minutes so that it starts to colour, then give a mix around. Once it has coloured all over, remove from pan and do the next batch.
– Note: to colour it all takes quite some time. Can skip browning the mix if in a hurry, but it does add an extra depth of flavour.
Cut speck into lem cubes. Add to pan on low to medium heat with a good knob of butter (approx 3 tablespoons).
Finely dice your onions then add to the pot
Finely dice your carrots then add to the pot
Finely chop celery and add to the pot. Goodies in the pot should be starting to sweat down.
Add zest of 2 lemons and a heaped tablespoon of cracked pepper to pot
Add 750mL of red wine (we used a Malbec) and increase heat to high
Add the mince to the pot
Add tins of tomatoes and milk and stir.
Finely dice livers and add to the pot. Stir.
Add a pinch of salt. Stir.
Put in oven on 150C for at least 3 hours.
Put pasta on with 15-20 minutes left of cooking. Follow packet cooking instructions.
Combine pasta and sauce. Stir through cream.
Top with parmesan and chopped parsley.