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Spag Bog

Method

  • Heat the oil in a large heavy-bottomed pot and gently saute the onion, carrot, celery, bacon and garlic until tender. Add the mince and livers, and cook until sealed, continually mashing with a wooden spoon. Then add the wine, tomato puree, 1½ cups stock, the bay leaves, lemon rind and seasonings. Simmer rapidly for 20-30 mins until thick and fragrant, stirring now and again and adding more stock if needed.
  • When the sauce is almost ready, cook the spaghetti in plenty of lightly salted, boiling water until al dente. Drain well.
  • To serve, mound the pasta in individual bowls and top with plenty of the sauce and parmesan.

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 2 rindless bacon rashers, diced
  • 2 garlic cloves, crushed
  • 600 gm lean beef mince
  • 4-5 chicken livers, cubed
  • ¾ cup dry white wine
  • 2 cups tomato puree
  • 2 cups beef stock
  • 2 bay leaves
  • 1 piece lemon rind
  • freshly ground salt & pepper
  • 400 gm spaghetti
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm