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This classic meat sauce can also be used for other dishes such as cannelloni, lasagne and other baked pasta dishes.
Traditionally, Spaghetti Bolognese included chicken livers as they add a great volume of richness. However, if you prefer not to use them, you can substitute the same quantity with a good minced beef.
Ingredients
3 tbsp. olive oil
2 garlic cloves, crushed
1 large onion, finely chopped
225-g/8 oz lean minced beef, veal or chicken
1 carrot, diced
85 g/3 oz chicken livers, finely chopped
100g lean Parma ham, diced
150ml/1/4 pint of Marsala
285 g/10 z can of chopped tomatoes
1 tsp. chopped fresh basil leaves
2 tbsp. tomato puree (paste)
Salt and pepper
„h Heat 2 tbsp. of the oil in a large saucepan, add the garlic, onion and carrot and fry for 6 minutes.
„h Add the minced beef, veal or chicken, chicken livers and ham to the pan and cook over a medium heat for 12 minutes until well browned.
„h Stir in the Masala, tomatoes, basil and tomato puree (paste) and cook for 4 minutes. Season to taste with the salt and pepper. Cover and simmer for approximately 40 minutes.
„h Remove the lid and stir and simmer for a further 10 minutes.
„h Meanwhile bring a large pan of lightly salted water to the boil. Add the spaghetti and the remaining oil and cook for about 12 minutes, until tender, but still firm. Drain and transfer to a serving dish. Pour the sauce over the paste, toss and serve hot.
This meal is delicious with fresh green leaf salad and garlic bread to serve.
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