Post by SeaDragon on Dec 14, 2017 16:54:52 GMT 10
Maggie's Spag Bog
Recipe from The Cook and The Chef (ABC TV), Wednesday, 5 July 2006: Season 1 Episode 22
Ingredients:
500g beef mince
500g pork mince
200g chook livers
1 small onion
2 cloves of garlic
200g tomato paste
300ml red wine
7ml chopped fresh thyme
7 ml chopped oregano
2 small bay leaves
125ml stock (chicken, beef or vegetable)
1 bunch of flat leaf parsley (chopped)
Method:
Saute onion and garlic in a little oil until translucent. Add trimmed livers and oregano and seal both sides and set aside. NB cut livers into smaller pieces.
Add beef mince first in batches and sauté, season with sea salt until coloured.
Add pork mince and cook. Add tomato paste and cook through for 10 minutes.
Add wine, stock and chopped thyme and cook on a simmer for about 20-25 (longer if needed)
Cook spaghetti to makers instructions and have warm plates ready to serve.
10 minutes before serving, add livers into the bolognaise mixture.
Add generous amounts of flat leaf parsley and some freshly ground black pepper.
Recipe from The Cook and The Chef (ABC TV), Wednesday, 5 July 2006: Season 1 Episode 22
Ingredients:
500g beef mince
500g pork mince
200g chook livers
1 small onion
2 cloves of garlic
200g tomato paste
300ml red wine
7ml chopped fresh thyme
7 ml chopped oregano
2 small bay leaves
125ml stock (chicken, beef or vegetable)
1 bunch of flat leaf parsley (chopped)
Method:
Saute onion and garlic in a little oil until translucent. Add trimmed livers and oregano and seal both sides and set aside. NB cut livers into smaller pieces.
Add beef mince first in batches and sauté, season with sea salt until coloured.
Add pork mince and cook. Add tomato paste and cook through for 10 minutes.
Add wine, stock and chopped thyme and cook on a simmer for about 20-25 (longer if needed)
Cook spaghetti to makers instructions and have warm plates ready to serve.
10 minutes before serving, add livers into the bolognaise mixture.
Add generous amounts of flat leaf parsley and some freshly ground black pepper.