Mediterranean spaghetti bolognaise
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 50 | grams | Butter |
| 2 | Red onions; chopped | |
| 2 | Cloves garlic; chopped | |
| 3 | Rashers bacon; chopped | |
| 400 | grams | Minced lamb |
| 100 | grams | Chicken livers; chopped |
| 1 | can | Plum tomatoes |
| 5 | Fresh tomatoes | |
| Fresh oregano; thyme and parsley | ||
| Worcestershire sauce | ||
| Tabasco | ||
| 400 | millilitres | Red wine |
| 6 | Tinned anchovies | |
| 300 | grams | Spaghetti |
| Fresh parmesan shavings | ||
| Olive oil | ||
| Seasoning and fresh herbs | ||
Directions
Sweat the onions and the garlic and butter together. Add the bacon, liver and lamb and cook for a further 2 minutes.
Add all the other ingredients and simmer gently for about 8-10 minutes.
Serve with the hot pasta and garnish with fresh basil and fresh parmesan shavings.
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