the BEST Ever Spaghetti Bolognese

Best Ever Spaghetti Bolognese

There are so many variations of Spaghetti Bolognese but this has to be one of the BEST!  It takes a while to make so pour yourself a glass of red... the wait is most definitely worth it!  It tastes even better the next day so try and cook it in advance!

Serves 6-8

Prep time: 20 minutes

Cooking time: 2 hours
Ingredients

1 tbsp olive oil

100g pancetta, diced

1kg minced beef

100g fresh chicken livers

25g butter

2 onions, peeled, finely chopped

2 large cloves of garlic, finely chopped

2 carrots, finely chopped

2 sticks of celery, finely chopped

150g mushrooms, chopped

1 tsp dried oregano or a small handful of fresh leaves, chopped

1 tsp thyme or a small handful of fresh leaves, chopped

2 fresh or dried bay leaves

150ml milk

300ml red wine

1 x 400g chopped tomatoes

200g tomato puree

300ml vegetable stock

A splash of Worcestershire sauce or balsamic vinegar

Pinch of fresh grated nutmeg

Freshly ground salt & pepper

50g grated parmesan

Spaghetti, cooked per packet instructions

Grated parmesan cheese, to serve

Method

1.  In a large heavy based pan heat the oil, then stir in the pancetta and let it cook for 4-5 minutes without colouring much.  Add the mince in batches until browned and remove with a slotted spoon and set aside.

2.  Add the chicken livers to the same pan and cook until browned all over.  Remove from the pan a finely chop and set aside.

3.  Add the butter to the pan and fry the onions for 2-3 minutes until softened.  Now add the garlic, carrots, celery, mushrooms, thyme, oregano and bay leaves and cook for 8-10 minutes stirring frequently.  Now add the cooked mince and chicken livers.

4.  Now pour in the milk gradually stirring continuously.  Mix in the red wine, chopped tomatoes, tomatoes puree, vegetable stock, Worcestershire sauce or balsamic vinegar, nutmeg and season with salt & pepper.  Stir all the ingredients and bring to the boil, reduce the heat to a gentle simmer and cook for 1 ½ hours, stirring occasionally.  Whilst the sauce is cooking you might as well enjoy the rest of the red wine.

5.  Cook the spaghetti as per packet instructions.

6.  Add the parmesan to the sauce and season the Bolognese to taste.  Add half the Bolognese to the spaghetti and mix through, divide the spaghetti among the serving dishes and top with the remaining Bolognese sauce.  Sprinkle over the grated parmesan and serve.

Cooks Tips

v  This recipe is ideal for cooking a day in advance.

v  If you do not like a chunky vegetable Bolognese sauce or would like to disguise vegetables from younger children you can gently blend the sauce to create a smoother texture.

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Chicken Liver Pate with Red Wine & Onion Marmalade Recipe

Chicken Liver Pate with Red Wine & Onion Marmalade

This is an inexpensive, delicious, easy to make but very elegant starter to impress your guests!

Serves 4

Ingredients

Pate

500g Chicken Livers

200ml Milk

Freshly Ground Salt & Pepper

75g Unsalted Butter

2 Large Shallots, peeled & finely diced

A very generous splash of Brandy

3-4 Sprigs of Thyme, leaves removed

To Seal Pate

175g Unsalted Butter

Thyme Leaves

Red Wine & Onion Marmalade

25g Butter

500g Red Onions, halved & sliced

1 ½ tbsp light soft brown sugar

250ml dry red wine

3 tbsp red wine vinegar

Freshly Ground Salt & Pepper

Method

Chicken Liver Pate

1.  Firstly remove any veins from the chicken livers and place in a bowl and cover with milk.  Leave the livers to soak overnight or at least for 6-8 hours in the fridge.

2.  Bring the livers to room temperature and begin to prepare the pate.  Rinse and drain the livers and dry with kitchen paper and season very well.  In the meantime heat a pan and melt 3-4 cubes of butter, add the shallots, season and sauté for 5-6 minutes on a medium heat.

3.  Add the chicken livers and fry for 3-4 minutes until brown but still pink inside.

4.  Add a good splash of Brandy and light, flambé until the flame begins to die and then add the rest of the butter.  Remove from the heat and add the thyme leaves.

5.  Add the contents of the pan to a food processor and blend until you get a smooth paste.  Divide the pate into four small ramekins and smooth the tops with a spatula.

6.  To seal the pate melt 175g of butter in a small pan over a very low heat.  Carefully remove the golden oily layer (clarified butter) on the surface and discard the milky whey below.  Pour or spoon the clarified butter over the pate this will seal the pate and prevent any discolouring or oxidizing.  Sprinkle with a few thyme leaves and cover with cling film and chill for at least an hour – the pate will keep well for up to a week.

For the Red Wine & Onion Marmalade

1.  Melt the butter in a pan and add the red onions and sugar.  Stir regularly over a medium heat until the onions are soft and slightly caramelized, this can take up to 15 minutes.

2.  Add the red wine and red wine vinegar and let the liquid reduce until it reduces right down and the pan becomes quite dry.  This can take up to 20 minutes or more, when ready season with salt and pepper.

3.  If not serving immediately place the marmalade into a sterilized jar and seal whilst hot.

To Serve

Take the pates out of the fridge for at least 15 minutes prior to serving.  Serve with warm toast and red wine & onion marmalade… enjoy!

* For all your cooking & kitchen needs please visit http://www.recipe-shop.co.uk

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