Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Classic Bolognese Food Classic Bolognese Preparation time 10 minutes Cooking time 1.5 hours Serves 4 - 6 INGREDIENTS 2 tbsp (40ml) extra virgin olive oil 200g chicken livers (optional), trimmed 150g pancetta, chopped 1 carrot, chopped 1 celery stalk, chopped 1 large brown onion, chopped 3 garlic cloves, crushed 500g minced beef, or a mixture of beef and pork 1 cup (250ml) red or white wine ¼ cup tomato paste Pinch of freshly ground nutmeg 2 bay leaves 1 cup milk 250–375g pappardelle Freshly grated parmesan cheese, to serve Freshly ground black pepper, to serve Micro herbs to garnish METHOD Heat half the oil in a large, heavy-based saucepan over medium high heat. Add the chicken livers and toss to brown all over but don’t cook through. Remove and set aside. Reduce heat to low, add remaining oil to the same saucepan and fry the pancetta until it begins to release its fat. Increase heat to medium and add carrot, celery and onion and cook until softened but not brown. Add garlic then increase the heat and add the minced beef and cook, stirring frequently, until browned all over. Pour in the wine and boil for a few minutes to reduce. Stir through the tomato paste and nutmeg then add the bay leaves and milk. Mix well, cover and reduce heat to very low. Simmer, stirring occasionally for an hour or more until it's rich and thickened. Return chicken livers to the pan and return to simmer. Taste for seasoning and add more milk if it is drying out. Remove bay leaves. Meanwhile, cook the pappardelle according to the packet directions in plenty of boiling salted water. Drain and divide between four bowls. Sprinkle a little parmesan over the pasta before adding a good ladleful of the sauce. Finish with a further scattering of cheese and black pepper, garnish with micro herbs. Lyndey’s note: allow about 60g dried pasta per person. Food Preparation time 10 minutes Cooking time 1.5 hours Serves 4 - 6 SHARE You might also like Food Guy Grossi's Parpadelle with spiced veal ragu Food Open lasagne with cheese, mushrooms and spinach Words by Lyndey Milan on 1 Jul 2017 Food Guy Grossi's Midnight Spaghetti Words by Guy Grossi on 5 Nov 2017 White, Rosé or Red? It doesn’t matter, as this dish is so versatile when it comes to matching with wine. We couldn’t go past the Pizzini Nonna Gisella Sangiovese 2016 – medium weight with a vibrant core of red berry fruit and savoury tannin drive, this is another excellent food pairing wine.