Name: Bolognese Sauce or Beef Fillet, Bacon, Chicken Liver and Red-wine Ragù
Yield: Serves 4–6
Cuisine: Italian
Ingredients: 175 g (6 oz) chicken livers, cut into rough 1 cm (½ in) dice; Salt, pepper and freshly grated nutmeg; 150–200 ml (5–7 fl oz) Veal or Beef Jus; 6 tomatoes, blanched, skinned and cut into 1 cm (½ in) dice (or a 400 g/14 oz tin of chopped tomatoes, drained of all liquor); Olive oil; 450 g (1 lb) beef fillet tails/trimmings, coarsely minced or shredded; 1 teaspoon tomato purée; 225 g (8 oz) tomato passata; 2 celery sticks, finely chopped; 1 large garlic clove, finely chopped or crushed; 2–3 glasses of red wine; 1 large or 2 medium onions, finely chopped; 1 large or 2 medium carrots, finely chopped; 6 rashers of streaky bacon, finely diced; Butter

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

Spaghetti bolognese, which has become so much part of British eating, is a great Italian dish – or is it? In fact, bolognese sauce doesn’t really exist in Italy. The only sauce that resembles the British one is the ragù bolognese. This is a sauce that must contain at least two meats, beef and pork being the classics. The recipe I’m making here has three meats – beef, bacon and chicken livers.

From reading and researching through many books and recipes, and having the pleasure