Spaghetti with classic bolognese meat sauce
2 tbsp olive oil
1 tbsp butter
1 small onion, chopped finely
1 carrot, chopped finely
1 celery stalk, chopped finely
1 cup mushrooms, diced
2 cups ground beef
1/4 cup unsmoked bacon or ham, diced
2 chicken livers, chopped
2 tbsp tomato paste
1/2 cup dry white wine
salt and pepper
1/2 tsp freshly grated nutmeg
1 1/4 cups chicken bouillon
1/2 cup heavy cream
1 lb dried spaghetti
2 tbsp chopped fresh parsley, to garnish
freshly grated Parmesan, to serve
Heat the oil and butter in a large pan over a medium heat. Add the onion, carrot, celery, and mushrooms to the pan, then cook until soft. Add the beef and bacon to the pan and cook until the beef is evenly browned.
Stir in the chicken livers and tomato paste and cook for 2-3 minutes. Pour in the wine and season with salt, pepper, and the nutmeg. Add the bouillon. Bring to a boil, then cover and simmer gently over a low heat for 1 hour. Stir in the cream and simmer, uncovered, until reduced.
Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish. Pour half the sauce over the pasta. Toss well to mix. Spoon the remaining sauce over the top. Garnish with the parsley and serve with Parmesan cheese.
If you enjoy Italian Meat Sauces also see Homemade Meatballs and Spaghetti