Spaghetti Bolognese

Name: Spaghetti Bolognese
Yield: Serves Four
Ingredients: salt and freshly ground black pepper; salt and freshly ground black pepper; freshly grated Parmesan cheese; good pinch of dried oregano; 300 ml/½ pint beef stock; 3 tablespoons Madeira; 1 (227-g/8-oz) can peeled Italian tomatoes; 2 tablespoons tomato puree; 6 rashers streaky bacon, with rind removed; beef dripping for frying; 225 g/8 oz spaghetti; 50 g/2 oz chicken livers (optional, but good); 100 g/4 oz diced mushrooms or chopped mushrooms peelings or stalks; 1 clove garlic, crushed; 100 g/4 oz diced mushrooms or chopped mushrooms peelings or stalks; 100 g/4 oz diced mushrooms or chopped mushrooms peelings or stalks; 1 stick celery, very finely chopped; 1 onion, finely chopped; 225 g/8 oz minced beef; 15 g/½ oz butter

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

225 g/8 oz spaghetti

Pasta
Main course
Gluten-free

Method

If you are using the chicken livers (they add richness to the sauce, but many people don’t bother with them) trim off any discoloured parts which might make the sauce bitter. In a heavy-bottomed saucepan fry the bacon in its own fat until it is lightly brown all over. Add the dripping, reheat, and briskly fry the chicken livers in it until they are brown on both sides, but not necessarily cooke