Name Ragu Bolognese Sauce (minced beef, chicken livers)


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2 tablespoons olive oil
50 g (2 oz) smoked streaky bacon, derinded and diced
1 onion, finely chopped
1 small carrot, diced
1 celery stick, diced
375 g (12 oz) finely minced beef
125 g (4 oz) chicken livers, finely chopped
4 tablespoons dry vermouth or white wine
300 ml (1/2 pint) beef stock
1  tablespoon tomato puree
grated nutmeg
2 tablespoons single cream
salt and pepper

Heat the oil in a saucepan, add the bacon, onion, carrot and celery and saute gently for 10 minutes, stirring frequently. Add the minced beef and cook, stirring, until browned. Stir in the chicken livers and the vermouth or wine. Bring to the boil and cook until the liquid has almost completely evaporated.
Stir in the stock and tomato puree, and season with salt, pepper and nutmeg to taste. Bring back to the boil, cover the pan and simmer for 1 hour, stirring occasionally. Adjust the seasoning to taste and stir in the cream.
Serve the ragu sauce with cooked spaghetti, tagliatelle, fettuccine or the pasta of your choice, sprinkled with grated Parmesan.

Serves 4-6

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