January 14, 2014
After tasting … what seems like a zillion different bolognese recipes ( Ragu di Bologna ) some masquerading in a jar as bolognese sauces …. We at Heart Kitchen have come up with our own interpretation of this classic family favourite served with beautiful spaghetti and a good scattering of freshly grated parmesan… Leave a pot grown basil plant on the table for extra ripped flavour ...
- Prep: 10 mins
- Cook: 1 hr 30 mins
- Yields: 8 Generous
Set the mood , maybe a little music….. Make the soffritto, frying the vegetables in hot oil for 15 mins or until softened. Season the beef with salt and pepper and add to the soffritto, along with the pancetta and chicken livers and a glug of Worcester sauce (optional )and fry over a medium heat, stirring frequently for 10-15 mins until the meats are browned and have released and evaporated their juices. The mixture should sizzle as it is stirred. Add the wine and cook over a high heat for 5 mins. Then add the tomatoes and rinse out the cans with the water adding this too. Add the herbs, turn down the heat and simmer for 1 hour stirring occasionally. Add the milk stir it through and leave to cook for a further 20 mins. Adjust seasoning to taste… Serve with spaghetti, freshly grated parmesan and some ripped basil leaves.
A fresh, peppery, leaf salad with a groovy dressing and some warming homemade bread…….