Classic spaghetti Bolognese

• oil2 tbsp tbsp
• large onion↗1

  finely chopped

• celery stalks↗2

  finely chopped

• carrot↗2

  finely chopped

• pancetta↗50g g

  cubes

• lean beef mince↗400g g
• chicken livers↗150g g

  sliced, no fat or tendons

• bay leaf↗1 large

  large

• tomato paste4 tbsp tbsp
• white wine↗150ml ml
• fresh chicken stock↗500ml ml
• passata↗300ml ml
• spaghetti packet500g g
• full‑fat milk↗50ml ml
• parmesan↗

  grated, for serving

Step-by-step instructions

1. 1

   Heat 1½ tbsp oil in a large skillet or oven‑proof pot over low‑medium heat. Add the onion, celery and carrot with a pinch of salt. Cook 10 minutes, stirring occasionally, until the vegetables are soft but not browned. Transfer them to a plate using a slotted spoon.

2. 2

   Pour the remaining oil into the pan, increase the heat and add the pancetta. Cook 3‑4 minutes until golden. Add the mince and chicken livers, cook another 5 minutes until browned, breaking up the mince with the back of a wooden spoon.

3. 3

   Return the vegetables to the pan, add the bay leaf and tomato paste. Cook another minute, mixing well. Add the wine and reduce the volume by half. Add the broth and passata, season to taste and bring to a boil. Reduce heat to medium and simmer the sauce 35‑40 minutes, stirring occasionally, until it has reduced by half and becomes a thick ragù.

4. 4

   15 minutes before the sauce is done, bring a large pot of salted water to a boil. Add the pasta, cook according to the package instructions until al dente, then drain.

5. 5

   To finish the sauce, add the milk and season to taste. Plate the pasta and top with the Bolognese. Serve with Parmesan.