Monday, 2 November 2009

Best Ever Spaghetti Bolognaise

Hubby with low tolerance levels made another unexpected but welcome trip into the kitchen over the weekend. Whilst I was out shopping and failing miserably with any inspiration for presents he was getting all creative. Having listened to Nigel Barden on the Chris Evans Drivetime show on Radio 2 with his best ever Spaghetti Bolognaise recipe, Hubby decided to take this and customise it. Details of which are below:-

Spaghetti Bolognaise
Would probably serve 6 if you can bare letting anyone else have any!

500g Beef Mince
500g Pork Mince
200g Chicken Livers - Chopped (Hubby used 400g, great for me as I love liver, but too much for others)
2 Onions - Sliced
3 Carrots - Grated
3 Stalks Celery - Finely Chopped (Did not have in Hubby's, but he would recommend it for next time)
3 Cloves Garlic - Finely Sliced
500g Passata
150g Pancetta (Not included in Hubby's, but again he would recommend it next time)
400g Tinned Chopped Tomatoes
1 Tbs Tomato Puree
2 Tsp Thyme (dried)
1 Tbs Parsley (dried)
3 Bay Leaves
3/4 pint Stock

Sweat the onions in a little oil until translucent.
Add the mince and fry until almost dry.
Add everything else and mix well.
Bring to the boil.
Simmer or place in a low oven (130oc) for 3 or more hours, stirring occasionally. Hubby had it in the oven for almost 5 hours.

It really was the best ever Spag Bog I have had, there were leftovers after we'd had second helpings, so we scoffed those the following day as part of a Sloppy Joe Bagel, totally scrumptious and well worth the wait.

1 comment:

  1. I think that I have to try this. I'd forgotten the difference that chicken livers make in spag bol. Thanks.


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