- 2 tablespoons oil, or 1 oz butter
- 4 oz chicken livers (approximately 3)
- 1 medium-size onion (sliced)
- 1 clove of garlic (chopped)
- 1 rounded dessert soup flour
- 3 teaspoons tomato purée
- ½ pint beef stock (or equivalent made from beef bouillion cube)
- 1 tablespoon Marsala, or brown sherry
- salt & pepper
- chopped parsley
- Parmesan cheese (grated)
This pasta sauce recipe is best spooned over rather than mixed in with the spaghetti. Cook spaghetti as a basic recipe, finish with oil or butter, turn into a serving dish and spoon the sauce in a band over the top. Serve grated Parmesan cheese separately. Bolognese sauce should be made with chicken livers but lamb’s liver can be substituted although it does not give the same piquant flavor.
Heat oil in a shallow saucepan, put in the livers, sauté for 3-4 minutes until ‘seized’ and nicely brown. Take out, add the onion and garlic, sauté until turning color, then stir in the flour, add pureé, stock, and Marsala or sherry. Stir until boiling. Simmer for 10 minutes, then add liver, coarsely chopped.
Continue to simmer until thick and syrupy for a further 7-10 minutes. Adjust seasoning and spoon sauce over the spaghetti. Sprinkle well with chopped parsley.