Maggie Beer’s Bolognaise

A classic favourite with a Maggie twist!
Perfect for any season or occasion, this Bolognese is versatile and delicious. Try it with different pasta shapes, like rigatoni, to catch all the rich flavours in every groove and tube.

Method

1. Heat 1 tablespoon oil in a large deep frypan. Cook the trimmed livers over medium high heat, turning for 1-2 minutes until seared and brown, remove from the pan and set aside.
2. Add another 1/2 tablespoon of oil in the same pan, cook the beef and pork mince, stirring until browned, then remove from the pan and set aside.
3. Place a large pan over medium heat, add the remaining oil and onion, cook without colour for 8-10 minutes or until soft, add the garlic, carrot and thyme, cook for 3-4 minutes.
4. Deglaze the pan with the red wine, stir in the mince, passata, stock and season, simmer on low for 50 minutes, stirring occasionally.
5. Stir in the livers, Swiss chard and parsley, simmer for a final 10 minutes.
6. Serve warm on top of the cooked pasta and finish with freshly shaved parmesan cheese.