Pasta Bolognese Recipe
Ingredients
| Celery stick | 3 | |
| Carrots | 2 | |
| Onion | 1 | |
| Garlic | 1 Clove (5gm) | |
| 25 g/1 oz butter | ||
| Oil | 2 Tablespoon | |
| 350 g/12 oz chuck steak | ||
| 225g/8 oz lamb's liver | ||
| Tomatoes | 1 Can (10oz) | |
| Red wine | 3 Tablespoon | |
| Few drops of Tabasco sauce | ||
| Ground black pepper | 1 To taste | |
| Parsley | 3 Tablespoon, chopped | |
| 450 g/1 lb tagliatelle or spaghetti | ||
| 25 g/1 oz butter | ||
| Salt | To Taste | |
Directions
Peel or scrape, then finely chop the vegetables and garlic, using the double-bladed chopping knife.
Saute in the butter and oil until soft.
Chop the meat and liver, using the double-bladed chopping knife, and add to the sauteed vegetables.
Mix in the remaining ingredients, cover and simmer for 1 hour.
Cook the pasta in plenty of boiling salted water for 15-20 minutes, until tender but not soft.
Drain, return to the pan and toss in the butter.
Saute in the butter and oil until soft.
Chop the meat and liver, using the double-bladed chopping knife, and add to the sauteed vegetables.
Mix in the remaining ingredients, cover and simmer for 1 hour.
Cook the pasta in plenty of boiling salted water for 15-20 minutes, until tender but not soft.
Drain, return to the pan and toss in the butter.
Chef
