1 tablespoon olive oil
500g (1 lb) lean minced beef
1 onion. chopped
225 g (7½ oz) chicken livers. thawed if frozen
2 garlic cloves. finely chopped
50 g (2 oz) pancetta or smoked back bacon rashers, diced
150 g (5 oz) cup mushrooms, sliced
1 tablespoon plain flour
150 ml (4 pint) red wine
150 ml (4 pint) beef stock
400 g (13 oz) can chopped tomatoes
2 tablespoons tomato purée
1 bouquet garni
salt and pepper
300g (10 oz) dried tagliatelle
Parmesan cheese shavings
basil leaves


1.Preheat the slow cooker if necessary, Heat the oil in a frying pan, add the mince and onion and fry, stirring and breaking up the mince with a Wooden spoon, until it is evenly browned.
2.Wooden spoon, until it is evenly browned. Meanwhile, rinse the chicken livers in a sieve, drain and then chop roughly. discarding any white cores.
3.Add to the frying pan with the garlic, pancetta or bacon and mushrooms and cook for 2-3 minutes or until the chicken livers are browned.
4.Stir in the flour, then mix in the wine, stock, tomatoes, tomato purée, bouquet garni and seasoning. Bring to the boil, stirring. Spoon into the slow cooker pot, cover with the lid and cook on low for 8-10 hours.
5.When almost ready to serve, cook the tagliatelle in a large saucepan of lightly salted boiling water according to the packet instructions until just tender.
6.Drain and stir into the Bolognese sauce. Spoon into shallow bowls and sprinkle with Parmesan shavings and some basil leaves.
7.FOR BUDGET BOLOGNESE, omit the chicken livers and pancetta or bacon and add 1 diced carrot and 1 diced courgette along with the garlic and mushrooms. Replace the wine with extra stock and continue as above.

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