Lean Meat Ragu Bolognese
|Lean minced beef||6 Ounce (175 g)|
|Chicken livers||3 Ounce, chopped small (75 g)|
|Streaky bacon rashers||2 , unsmoked, finely chopped|
|Dried basil||1 Teaspoon|
|Small onion||1 , very finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Canned italian tomatoes||8 Ounce (1 tin, 225 g)|
|Red wine||4 Tablespoon|
|Tomato puree||1 Ounce (2 heaped tablespoons)|
|Olive oil||1 1⁄2 Tablespoon|
|Freshly milled black pepper||To Taste|
1 in a thick-based saucepan, heat the oil.
2 Add in the onion, bacon and garlic and cook for 5 minutes.
3 Increase the heat, and add in the chicken livers and minced beef.
4 Brown them, stirring with a wooden spoon.
5 Pour in the contents of the tin of tomatoes, plus the tomato puree, wine, basil and some seasoning.
6 Cover and simmer gently for 20 minutes.
7 Remove the lid and continue to simmer gently for another 20-25 minutes.
8 Serve as desired.