Spaghetti Bolognese

chef.jackson's picture

Nov. 30, 2011

Ingredients

Butter 3 Ounce (90 Grams)
Onion 1 , sliced
Bacon (streaky) rashers 2 , chopped
Carrot 1 , diced
Stalk celery 1 , chopped
Steak 4 Ounce , finely minced (125 Grams)
Chicken livers 2 Ounce , washed and cleaned (60 Grams)
Tomato paste 2 Teaspoon
White wine 3/4 Cup (12 tbs)
Stock/Water and a soup cube 1 1/4 Cup (20 tbs)
Salt To Taste
Pepper To Taste
Garlic 1 Clove (5 gm) , crushed
Spaghetti 12 Ounce (375 Grams)
Cheese 4 Ounce , grated (125 Grams)

Directions

MAKING

1) In a saucepan, saute the onion in 30 g (1 oz) butter until soft and transparent.

2) Stir in the bacon, carrot and celery, cook and stir until lightly browned.

3) Stir in the minced steak and mix thoroughly.

4) Stir in the chicken livers, stir and cook for few minutes.

5) Then stir in the tomato paste, wine and stock.

6) Season with salt and pepper, then stir in the crushed garlic.

7) Simmer, covered over a low heat for 40 minutes, or until the sauce is thick and the meat is cooked.

8) In a pan, cook the spaghetti in salted boiling water until tender, drain thoroughly.

9) Stir in 1/3 meat sauce and the remaining 60 g (2 oz) butter.

10) Spoon the spaghetti mixture in a hot serving dish and spoon over rest of the sauce.

SERVING

11) Sprinkle with grated cheese and serve the Spaghetti Bolognese immediately.

Recipe Summary

Difficulty Level: Medium
Cook Time: 65 Minutes
Ready In: 65 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 761Calories from Fat 321

 % Daily Value*

Total Fat 36 g55.4%

Saturated Fat 20 g100%

Trans Fat 0 g

Cholesterol

Sodium 543 mg22.63%

Total Carbohydrates 71 g23.7%

Dietary Fiber 1 g4%

Sugars 3 g

Protein 35 g70%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet