Spaghetti Bolognese

[Meat and Offal]

340g/12oz spaghetti

FOR THE SAUCE

55g/2oz chicken livers 

85g/3oz unsmoked bacon

oil

170g/6oz lean minced beef

15g/½oz butter

110g/4oz mixed onion and celery, finely diced

1 clove of garlic, crushed

110g/4oz mushrooms, sliced

100ml/3½fl oz white wine or Madeira

290ml/½ pint brown stock

1 x 225g/8z can of tomatoes

1 teaspoon tomato purée

salt and freshly ground black pepper

1 teaspoon chopped fresh marjoram

Parmesan cheese, freshly grated

1. Trim off and discard the discoloured parts of the chicken livers.

2. Dice bacon and fry in its own fat, until lightly browned. Increase the temperature and add the livers. Remove from pan and set aside. Add a little oil if necessary and fry the mince until well browned all over.

3. With a slotted spoon lift the mince, bacon and livers into a saucepan. Melt the butter in the frying pan and add onions and celery. cook on a low heat until soft and lightly coloured. Add the garlic and mushrooms and cook for 30 seconds. Tip in with the meat.

4. Pour the wine into the frying pan and bring to the boil, scraping the bottom of the pan to loosen any sediment. Stir in the stock, tomatoes and purée. Pour on to the meat. Cover and simmer for 45 minutes. Skim of as much fat as possible.

5. While the sauce is cooking  push the spaghetti into a pan of boiling salted water and stir until the water reboils. Boil for 10-12 minutes, or until jus tender. Tip into a colander and rinse with hot water. Return to the rinsed out pan with 1 tablespoon of oil turning carefully.

6. Place the spaghetti in a warmed serving dish and pour over the Bolognese sauce. Serve with Parmesan cheese on top of sauce.