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Maggie Beer's bolognese

Name: Maggie Beer's bolognese
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6
Ingredients: 2 tbs olive oil; 250g chicken livers, trimmed of sinew, quartered; 700g good-quality beef mince; 300g good-quality pork mince; 1 onion, finely chopped; 2 garlic cloves, crushed with a little salt in a mortar with a pestle; 2 x 140g tubs tomato paste; 1 1/2 cups (375ml) dry red wine; 1 tbs fresh thyme leaves, chopped; 2 fresh bay leaves; 2 cups (500ml) chicken stock; 1/2 cup roughly chopped flat-leaf parsley leaves; 600g spaghetti, cooked according to packet instructions

3 ratings

15m

1h 30m

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by Maggie Beer

Cook, national treasure and delicious. Produce Awards judge

Oct 03, 2015

Feed your family with Maggie Beer's everyday easy spin on spaghetti bolognese.

2 tbs olive oil
250g chicken livers, trimmed of sinew, quartered
700g good-quality beef mince
300g good-quality pork mince
1 onion, finely chopped
2 garlic cloves, crushed with a little salt in a mortar with a pestle
2 x 140g tubs tomato paste
1 1/2 cups (375ml) dry red wine
1 tbs fresh thyme leaves, chopped
2 fresh bay leaves
2 cups (500ml) chicken stock
1/2 cup roughly chopped flat-leaf parsley leaves
600g spaghetti, cooked according to packet instructions

Method

1.

Heat 1 tablespoon of the oil in a large, deep frypan. Cook the livers over medium-high heat, turning for 1-2 minutes until seared and browned. Remove from the pan and set aside.
2.

Heat the remaining oil in the same pan. Cook the beef and pork mince, in batches, stirring, until browned, then remove from the pan and set aside. Add onion and garlic to pan and cook, stirring, over medium-low heat for 3-4 minutes until soft but not coloured. Return mince to the pan with the tomato paste and cook over medium heat, stirring, for 5 minutes. Add wine, thyme, bay leaves and stock, and simmer over medium-low heat for 1 hour. Stir in livers and parsley 10 minutes before serving and season with pepper. Serve on spaghetti.

Reviews 3