There are a million ways to cook a good meat spaghetti sauce, but after I found three scraps of mince in the freezer I decided to make this. It’s absolutely the best bolognese sauce I’ve ever made. The special ingredient… some chicken liver paté! Who knew!!!?
250g minced pork
250g minced veal
250g minced beef
2 tablespoons chicken liver paté
1 thick slice proscuitto ham (finely chopped)
1 onion (finely chopped)
1 carrot (finely chopped)
1 stick celery (finely chopped)
500ml chicken stock
2 heaped tablespoons tomato puree
2 tablespoons tomato passata
2 tablespoons butter (unsalted)
1/2 teaspoon dried sage
2 small bay leaves
1 tablespoon fresh, flat-leaf parsley (finely chopped)
1/4 cup red wine
salt & pepper
Combine all the minced meat together and set aside. Combine the onion, carrot, celery and proscuitto. Heat the butter in a large saucepan over a moderate heat until it bubbles then add the onion mix, sauté for 8 minutes until soft. Turn up the heat and add the mince, bay leaves and sage. Stir constantly and break up any lumpy bits with the back of your spoon for about 5 minutes. Pour in the wine and while it’s sizzling, combine the tomato puree and passata with the chicken stock. Pour this into the mince and stir well. Add a little salt & pepper. Let it come to the boil, reduce the heat to low and simmer covered for about an hour, stirring occasionally. Stir in the parsley and check for seasoning before serving.
Spaghetti and a good helping of fresh parmesan.