Recipe

Bolognese sauce

This rich Italian sauce served with hot spaghetti makes the ultimate family meal.

  • 8 hrs 20 mins cooking
  • Serves 6
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Ingredients

Bolognese sauce
  • 2 teaspoon olive oil
  • 6 slice pancetta (90g), chopped finely
  • 1 large white onion (200g), chopped finely
  • 1 medium carrot (120g), chopped finely
  • 2 celery stalks (300g), trimmed, chopped finely
  • 600 gram beef mince
  • 150 gram chicken livers, trimmed, chopped finely
  • 1 cup (250ml) milk
  • 50 gram butter
  • 1 1/2 cup (375ml) beef stock
  • 1 cup (250ml) dry red wine
  • 410 gram can tomato purée
  • 2 tablespoon tomato paste
  • 750 gram fresh spaghetti
  • 1/4 cup finely chopped fresh flat-leaf parsley

Method

Bolognese sauce
  • 1
    Heat oil in large frying pan; cook pancetta, stirring, until crisp. Add onion, carrot and celery; cook, stirring, until vegetables soften.
  • 2
    Add beef and liver to pan; cook, stirring, until beef changes colour. Stir in milk, butter, stock, wine, purée and paste; place mixture in 4.5-litre (18-cup) slow cooker. Cook, covered, on low, 8 hours.
  • 3
    Cook pasta in large saucepan of boiling water until tender; drain.
  • 4
    Add parsley to sauce; stir. Serve sauce on pasta and sprinkled with grated parmesan cheese, if you like.

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