
Tom Parker Bowles
from
Market Kitchen
Tom Parker Bowles cooks up a traditional Italian pasta sauce with beef, prosciutto and chicken livers
Tom Parker Bowles cooks up a traditional Italian pasta sauce with beef, prosciutto and chicken livers
Ragu alla bolognese
Method
2. Heat the stock and plum tomatoes together in a medium saucepan over a medium heat until hot. Add the ground beef, season with salt and pepper, and cook for about 5 minutes (should still be slightly pink).
3. Next add the beef to the chicken liver mixture. Pour in the wine and cook until the alcohol has burnt off (about 3 minutes). Reduce the heat to medium-low, pour in the hot milk and cook for 10 minutes.
4. Reduce the heat to low and simmer gently for 2½ - 3 hours, stirring occasionally. Season to taste with salt and pepper.
5. Serve with cooked papardelle pasta and sprinkle with parmesan shavings.
Prep:
15 min
Cook: 3 hrs
Cook: 3 hrs
Ingredients
4 tbsp extra virgin olive oil1 small onion, finely chopped
2 stalks Celery, finely chopped
1 carrot, finely chopped
3 slices prosciutto, finely chopped
3 chicken livers, finely chopped
300ml cold Milk
300ml veal stock
1 x 400g plum tomatoes
625g ground organic beef, (neck or chuck steak)
300ml hot Milk
150ml dry white wine
To serve
cooked papardelle pastaparmesan shavings
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