Classic Bolognese

METHOD

1. 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.
2. 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.
3. 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.
4. 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.