Prep:10 mins Cook:1 hr
2 tbsp oil
1 large onion, finely chopped
2 celery sticks, finely chopped
2 carrots, finely chopped
50g pancetta cubes
400g lean beef mince
150g chicken livers, chopped, fat and sinew removed
1 large bay leaves
4 tbsp tomato purée
150ml white wine
500ml fresh chicken stock
500g pack spaghetti
50ml full-fat milk
parmesan, grated, to serve
Heat 1½ tbsp oil in a large pan or flameproof casserole dish over a lowmedium
heat. Add the onion, celery and carrots with a pinch of salt. Cook for
10 mins, stirring occasionally, until softened but not coloured. Transfer to a
plate using a slotted spoon.
Pour the remaining oil into the pan, increase the heat and tip in the pancetta.
Cook for 3-4 mins until golden. Add the mince and chicken livers, and cook
for a further 5 mins until browned, breaking down the mince with the back of
a wooden spoon.
Return the vegetables to the pan and add the bay leaf and tomato purée. Cook
for a 1 min more and mix well. Pour in the wine and reduce by half. Add the
stock and passata with some seasoning and bring to the boil. Reduce the heat
to medium and let the sauce bubble away for 35-40 mins, stirring
occasionally, until reduced by half and you are left with a thick ragu.
Bring a large saucepan of salted water to the boil 15 mins before the sauce is
ready. Drop in the pasta, cook following pack instructions until al dente, then
To finish the sauce, stir in the milk and season to taste. Tip the pasta onto a
plate and top with the Bolognese. Serve with the Parmesan.