Spaghetti Bolognese Sauce with B12 infusion
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
250 grams Chicken Livers 16 Sun-dried Tomatoes in Oil 2 cup, chopped Onions, raw1 star anise pod4 cloves Garlic2 cup, chopped Carrots, raw 2 stalk, medium (7-1/2" - 8" long) Celery, raw 10 gram(s) Tomato Paste - Nostia (Lidl)8 fl oz Red Wine 500 grams Ground beef, lean Grass-Fed Scotch beef from LidlBeef Stock cube3 Tins chopped tomatoes 400g eachHerbs of choice (rosemary, thyme, oregano) 30 grams Parmesan Cheese, grated Fresh Basil or Parsley2 tbsp Olive Oil
Strain the sun-dried tomatoes into a bowl. Keep the oil.
If you have a electric chopper add sun-dried tomatoes and chicken livers to the chopper and pulse until smooth (ish). About the consistency of chunky peanut butter.
If you don't turn on some music and cut the tomatoes into thin slivers. Chop the livers as finely as you can. Set aside.
Measure 2 Tbsp of oil from the sun-dried tomatoes. Heat the oil in a large saucepan, add the onion, and star-anise. Cook on med for about 10-15 minutes. When it starts to brown...
Add the garlic, cook for about a minute. Add carrots, and celery and fry for 10 minutes, stirring frequently, until the vegetables start to soften.
Add tomato paste, cook for a minute. I don't really measure this carefully, I usually add a giant schwoodge directly into the pan.
Add red wine- de-glaze the pan. Cook for about 2 minutes. Empty contents of the pan into a cooking bowl.
Heat the frying pan to a medium high setting.
Add the beef and chicken livers and sun-dried tomatoes and fry, until the meat is browned. Crumble a beef stock cube into pan.
Add vegetables back into the pan. Stir well.
Add the tinned tomatoes with their juice, I tend to rinse the tins with a bit of water to get all the juice.
Stir in the herbs and seasoning to taste. Cover the pan and simmer for 30 minutes, stirring occasionally.
If eating directly; cook the spaghetti (2 people about 200g of dried pasta) in boiling water for 10-12 minutes, or according to the packet instructions, until al dente.
If your making this ahead, let cool, portion as preferred. ...I tend to do 5 (2) person servings and freeze.
When serving add the spaghetti and mix it with the meat sauce, tossing until the strands are well coated. Sprinkle with Parmesan cheese and fresh herb of choice.
If you have a electric chopper add sun-dried tomatoes and chicken livers to the chopper and pulse until smooth (ish). About the consistency of chunky peanut butter.
If you don't turn on some music and cut the tomatoes into thin slivers. Chop the livers as finely as you can. Set aside.
Measure 2 Tbsp of oil from the sun-dried tomatoes. Heat the oil in a large saucepan, add the onion, and star-anise. Cook on med for about 10-15 minutes. When it starts to brown...
Add the garlic, cook for about a minute. Add carrots, and celery and fry for 10 minutes, stirring frequently, until the vegetables start to soften.
Add tomato paste, cook for a minute. I don't really measure this carefully, I usually add a giant schwoodge directly into the pan.
Add red wine- de-glaze the pan. Cook for about 2 minutes. Empty contents of the pan into a cooking bowl.
Heat the frying pan to a medium high setting.
Add the beef and chicken livers and sun-dried tomatoes and fry, until the meat is browned. Crumble a beef stock cube into pan.
Add vegetables back into the pan. Stir well.
Add the tinned tomatoes with their juice, I tend to rinse the tins with a bit of water to get all the juice.
Stir in the herbs and seasoning to taste. Cover the pan and simmer for 30 minutes, stirring occasionally.
If eating directly; cook the spaghetti (2 people about 200g of dried pasta) in boiling water for 10-12 minutes, or according to the packet instructions, until al dente.
If your making this ahead, let cool, portion as preferred. ...I tend to do 5 (2) person servings and freeze.
When serving add the spaghetti and mix it with the meat sauce, tossing until the strands are well coated. Sprinkle with Parmesan cheese and fresh herb of choice.
Nutritional Info Amount Per Serving
- Calories: 299.8
- Total Fat: 17.0 g
- Cholesterol: 126.1 mg
- Sodium: 504.2 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 2.8 g
- Protein: 17.5 g
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