Elizabeth David'S Spaghetti Bolognese Recipe

Name: Elizabeth David'S Spaghetti Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter (for sauteing beef, livers, and ham -15 g); 3 ounces uncooked ham, cut in small pieces (both fat and lean - 85 g -- pancetta, prosciutto, Parma ham, or bacon); 2 1/2 ounces carrots, finely chopped (65 g, 1 medium carrot); 5 1/2 ounces onions, finely chopped (1 medium onion, 155 g); 8 teaspoons celery, finely chopped (17 g, 1 small piece, .6 oz.); 8 ounces lean ground beef (225 g); 4 ounces chicken livers, chopped (115 g); 3 teaspoons concentrated tomato puree; 5 fluid ounces dry white wine; salt, to taste; pepper, to taste; 1/8 teaspoon freshly ground nutmeg (1 scraping); 10 fluid ounces stock or 10 fluid ounces water; 1 cup warm cream (optional) or 1 cup warm milk (optional); 12 ounces spaghetti or 12 ounces tagliatelle pasta noodles, cooked; 2 tablespoons butter (1 teaspoon per serving); 1/4 cup grated parmesan cheese, for serving

Servings: persons

1 tablespoon butter (for sauteing beef, livers, and ham -15 g)
3 ounces uncooked ham, cut in small pieces (both fat and lean - 85 g -- pancetta, prosciutto, Parma ham, or bacon)
2 1/2 ounces carrots, finely chopped (65 g, 1 medium carrot)
5 1/2 ounces onions, finely chopped (1 medium onion, 155 g)
8 teaspoons celery, finely chopped (17 g, 1 small piece, .6 oz.)
8 ounces lean ground beef (225 g)
4 ounces chicken livers, chopped (115 g)
3 teaspoons concentrated tomato puree
5 fluid ounces dry white wine
salt, to taste
pepper, to taste
1/8 teaspoon freshly ground nutmeg (1 scraping)
10 fluid ounces stock or 10 fluid ounces water
1 cup warm cream (optional) or 1 cup warm milk (optional)
12 ounces spaghetti or 12 ounces tagliatelle pasta noodles, cooked
2 tablespoons butter (1 teaspoon per serving)
1/4 cup grated parmesan cheese, for serving

1
Melt 1 tablespoon of butter in a medium saucepan on medium heat (I would use my Le Creuset Dutch Oven). Brown the bacon or ham gently until brown.
2
Add the onion, carrot, and celery and stir until they are browned.
3
Add the raw minced beef, and turn it over so it all browns evenly.
4
Add the chopped chicken livers, and stir for 2-3 minutes.
5
Then add the tomato puree and brown for 10-15 minutes.
6
Add the white wine, and deglaze for 4-7 minutes. Season with salt (taking into account the saltiness of the ham or bacon), pepper, and a scraping of nutmeg.
7
Add the meat stock or water. If using cream or milk, stir in gradually. Bring to a boil, then cover the pan and simmer the sauce very gently for 30-40 minutes.
8
Meanwhile, prepare pasta according to package directions. Drain the pasta and return the pasta to the hot pot. Pour the sauce over the pasta, and toss to impregnate the pasta with the sauce. Serve in pasta bowls, top with 1 teaspoon of butter, and pass grated cheese at the table.

889

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon butter (for sauteing beef, livers, and ham -15 g), 3 ounces uncooked ham, cut in small pieces (both fat and lean - 85 g -- pancetta, prosciutto, Parma ham, or bacon), 2 1/2 ounces carrots, finely chopped (65 g, 1 medium carrot), 5 1/2 ounces onions, finely chopped (1 medium onion, 155 g), and more.

Yes, Elizabeth David'S Spaghetti Bolognese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Elizabeth David'S Spaghetti Bolognese

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