Mediterranean Spaghetti Bolognaise

Mediterranean Spaghetti Bolognaise

Ready in 45 minutes
2 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Mediterranean Spaghetti Bolognaise"

Share it:

Try this Mediterranean Spaghetti Bolognaise recipe, or contribute your own. "Dinner" and "Summer" are two tags used to describe Mediterranean Spaghetti Bolognaise.


Ingredients

Are you making this? 
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 mililiters Red wine
6 Tinned anchovies
300 grams Spaghetti
Fresh parmesan; shavings
olive oil
Seasonings; and fresh herbs

Original recipe makes 4

Servings  

Preparation

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.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

Calories Per Serving: 926 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Mediterranean Spaghetti Bolognaise

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

Add yours!

We love spaghetti bolognaise in our house and this expression of the dish was easy to make and delicious. It had a wonderful blend of flavors and the use of chicken livers added a nice richness. We made a few modifications from the original recipe to suit our tastes. After sautéing the onions and garlic, we added the meats and cooked them until no longer pink (this took longer than 2 minutes). We then stirred in a couple tablespoons of tomato paste and let it brown slightly before deglazing the pan with a good splash of the wine. After adding the remaining ingredients, we choose to let the sauce slowly simmer a little longer...actually closer to 40 minutes. Towards the end of the simmering we also added the left over rind from our parmesan cheese, just for a little extra flavor.
sgrishka 5 years ago
[I made edits to this recipe.]
sgrishka 5 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free