TOM PARKER BOWLES’S SPAGHETTI BOLOGNESE

SERVES 6

● 25g/1 oz butter

● 2 tbsp olive oil

● 1 onion, finely chopped

● 1 carrot, finely chopped

● 1 celery stalk, finely chopped

● 2 cloves garlic, finely chopped

● 1 bouquet garni (2 bay leaves, 1 sprig of celery leaves, 3 sprigs of thyme, 4 parsley leaves, stalks and, if possible, roots, too — all tied together in a piece of cheesecloth)

● 75g/3oz chicken livers, rinsed, trimmed and finely chopped

● 125g/4½ oz pancetta or unsmoked bacon, finely chopped

● 350g/12oz beef, pork or veal mince, or a mixture

● 300ml/10 fl oz red wine sea salt and freshly ground black pepper

● 4 tbsp tomato purée

● 300ml/10 fl oz fresh beef stock

● 150ml/5 fl oz double cream

HEAT the butter and oil in a deep saucepan over a medium heat. Add the vegetables, garlic and bouquet garni and fry until they soften and brown lightly. Add the livers and cook until pink — about 2 minutes. Add the pancetta and minced meat and fry until the meat colours. Add the wine, simmer until it evaporates, then add seasoning, the tomato puree and a little of the stock. Cook slowly, covered, stirring occasionally and gradually adding more stock. After 1½ hours, stir in the cream and continue to cook, uncovered, until reduced — about another hour. Remove the bouquet garni. Cook the spaghetti as per packet instructions, and serve with the bolognese and lots of freshly grated Parmesan.