Elizabeth Davids Spaghetti Bolognese Recipes

ELIZABETH DAVID'S SPAGHETTI BOLOGNESE

Steps:

• Melt 1 tablespoon of butter in a medium saucepan on medium heat (I would use my Le Creuset Dutch Oven). Brown the bacon or ham gently until brown.
• Add the onion, carrot, and celery and stir until they are browned.
• Add the raw minced beef, and turn it over so it all browns evenly.
• Add the chopped chicken livers, and stir for 2-3 minutes.
• Then add the tomato puree and brown for 10-15 minutes.
• Add the white wine, and deglaze for 4-7 minutes. Season with salt (taking into account the saltiness of the ham or bacon), pepper, and a scraping of nutmeg.
• Add the meat stock or water. If using cream or milk, stir in gradually. Bring to a boil, then cover the pan and simmer the sauce very gently for 30-40 minutes.
• Meanwhile, prepare pasta according to package directions. Drain the pasta and return the pasta to the hot pot. Pour the sauce over the pasta, and toss to impregnate the pasta with the sauce. Serve in pasta bowls, top with 1 teaspoon of butter, and pass grated cheese at the table.

THE BEST SPAGHETTI BOLOGNESE RECIPE

Steps:

• Put a large saucepan on a medium heat and add 1 tbsp olive oil.
• Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
• Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
• Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
• Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
• Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
• Add the 75g grated parmesan, check the seasoning and stir.
• When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
• Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.