Classic Spag Bolognese Simon Gault 16 June 2015 Ingredients Ingredients 2 tbsp butter 150g pancetta or bacon, finely diced 2 cloves garlic, minced 1 medium onion, finely diced 1 medium carrot, finely diced 1 medium celery stalk, finely diced 2 tbsp Simon Gault Home Cuisine Italian seasoning 400g premium mince beef 100g chicken livers, diced 140g tomato paste 400g tin of whole peeled tomatoes 1 cup white wine 1 cup water 3 tbsp Simon Gault Home Cuisine beef stock concentrate 1.5 tbsp Worcestershire sauce 2 cloves, whole ¼ small nutmeg, grated (or ½ tsp powdered) 1 cinnamon stick or ¼ tsp of powdered cinnamon ½ tsp green peppercorns crushed 500g spaghetti ½ cup parmesan cheese, grated Ingredients Instructions Instructions Sauté the pancetta, garlic, onion, carrot, celery, Simon Gault Home Cuisine Italian seasoning with the butter in a saucepan until the onion is transparent. Add the minced beef, chicken livers and tomato paste and sauté for 3 minutes on a medium – high heat whilst stirring. Add the tomatoes, white wine, beef stock, Worcestershire sauce, cloves, grated nutmeg, cinnamon and green peppercorns. Instructions Bring to a simmer and cook on a low heat for 40 – 50 minutes until most of the liquid has evaporated and the sauce is thick. Toss the hot pasta in the sauce and serve immediately. Grate parmesan cheese over the top to taste.