- 2 tbsp vegetable oil
- 450g/1lb lean beef mince
- 100g/3½oz chicken livers, trimmed
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 1 red pepper, finely chopped
- 1 green pepper, finely chopped
- 150g/5oz button mushrooms, sliced
- 2 bay leaves
- 200g/7oz tomato purée
- 100ml/3½fl oz red wine
- 1 x 400g/14oz can chopped tomatoes
- salt and freshly ground white pepper
- 1 tsp fresh thyme leaves
- 1 tsp fresh parsley
- 1 tsp fresh oregano (or half teaspoon dried oregano)
- 400g/14oz spaghetti, cooked according to packet instructions
- parmesan, finely grated
- Heat the vegetable oil in a large pan over a medium heat.
- Add the mince and cook until golden-brown all over. Remove the mince from the pan with a slotted spoon and set aside.
- Add the chicken livers to the same pan and cook until browned all over. Remove the livers from the pan and chop into bite-sized pieces and set aside.
- Add the onion to the pan and fry for 4-5 minutes, to soften and colour.
- Add the garlic, red and green peppers and mushrooms and fry for 5-6 minutes, or until softened and lightly coloured.
- Add the cooked mince, the cooked livers, the tomato purée and bay leaves and continue to cook for eight minutes.
- Add the wine and tomatoes and bring to the boil. Reduce the heat and simmer for 30-45 minutes.
- Season, to taste, with salt and freshly ground white pepper.
- Add the thyme, parsley and oregano and stir well to combine.
- To serve, place equal portions of cooked spaghetti into four serving bowls. Spoon equal amounts of Bolognese sauce over each portion and sprinkle with finely grated parmesan.