© J Sainsbury plc 2020
Perfect spaghetti bolognese
Our perfect spaghetti Bolognese recipe is really easy to create at home with a few simple ingredients. The chicken liver adds real depth to the bolognese sauce and the pancetta gives a slight smokiness.
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Ready in 1 hour 40 minutes
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Cooking time 1 hour 30 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 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
Method
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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.
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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.
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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.
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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.
