• 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 large carrot, diced
  • 1 stick celery, diced
  • 80g smoked cubetti di pancetta
  • 1 large clove garlic, crushed
  • 1 sprig rosemary, leaves only, roughly chopped
  • 500g 5% fat lean beef mince
  • 50g chicken livers, defrosted and finely chopped
  • 1 whole nutmeg, to grate
  • 150ml red wine
  • 2 x 390g cartons chopped tomatoes
  • 350g spaghetti
  • 25g parmesan shavings
  • 1 handful fresh basil leaves, to serve


  1. 1

    Add the olive oil and onion to a large saucepan and cook over a medium heat for 2-3 minutes, until the onion begins to soften. Add the carrot and celery and cook for 4-5 minutes, then add the pancetta. Season and stir well, cooking for 2 minutes until the pancetta becomes crispy. Add the garlic and rosemary, cooking for another 1 minute.

  2. 2

    Break in the mince using a wooden spoon and brown all over for about 3-4 minutes. Add the chicken livers and stir well to combine, then add a pinch of the grated nutmeg. 

  3. 3

    Pour in the wine and allow to reduce for 1 minute, before pouring in the chopped tomatoes. Bring to the boil, cover and simmer gently for 60-75 minutes, topping up with more liquid if needed. Remove the lid for the last 15 minutes so the sauce thickens.

  4. 4

    Meanwhile, cook the spaghetti according to the instructions on the packet. Drain and divide between four plates. Spoon over the bolognese and serve sprinkled with parmesan and fresh basil leaves.

Nutritional Details

Each serving provides
  • Energy 2876kj 687kcal 34%
  • Fat 18.5g 26%
  • Saturates 6.5g 33%
  • Sugars 12.8g 14%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 528kj/126kcal

Each serving provides

69.9g carbohydrate 7.3g fibre 50.5g protein

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