Spaghetti Bolognese Recipe


MethodMain Ingredient


 Bacon rashers4 , chopped
 Onion1 Medium, finely chopped
 Carrot1 , finely chopped
 Celery stalks1⁄2 , finely chopped
 Minced beef1⁄2 Pound (225 Gram)
 Chicken livers1⁄4 Pound, finely chopped (125 Gram)
 Tomato puree75 Milliliter (1 Tablespoon)
 White wine1⁄4 Pint (150 Milliliter)
 Beef stock8 Fluid Ounce (250 Milliliter)
 Grated nutmeg1 Pinch
 Spaghetti1 Pound (450 Gram)
 Butter15 Milliliter (1 Tablespoon)
 Grated parmesan cheese1 Tablespoon (For Serving)

Nutrition Facts

Serving size: Complete recipe

Calories 2779 Calories from Fat 637

% Daily Value*

Total Fat 72 g110.3%

Saturated Fat 30.9 g154.6%

Trans Fat 1.8 g

Cholesterol 577.3 mg192.4%

Sodium 1064.8 mg44.4%

Total Carbohydrates 381 g126.9%

Dietary Fiber 7.1 g28.4%

Sugars 19.3 g

Protein 160 g320.6%

Vitamin A 473.4% Vitamin C 79.5%

Calcium 50.8% Iron 190.5%

*Based on a 2000 Calorie diet


1. Fry the bacon in a saucepan until it has rendered its fat. Add the vegetables and fry until they are lightly browned. Add the beef and fry until it is browned and crumbly. Stir in the chicken livers and continue frying for 3 minutes.
2. Pour off any excess fat from the pan, then stir in the tomato puree, wine, stock, nutmeg and seasoning to taste. Bring to the boil. Cover and simmer gently for 30-40 minutes or until the sauce is thick and rich. Taste and adjust the seasoning.
3. About 10 minutes before the sauce is ready, cook the spaghetti in boiling water until it is al dente. Drain well, then tip it into a warmed serving bowl. Add the butter and toss to coat the strands of spaghetti.
4. Pour the sauce over the spaghetti and serve hot, with grated Parmesan cheese.