Spaghetti Bolognese Sauce with B12 infusion

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Spaghetti Bolognese Sauce with B12 infusion calories by ingredient
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Introduction

Inspired by Norma MacMillan's recipe published in Reader's Digest.
I've adapted the quantities to reduce calories and used techniques from Heston Blumenthal to maximise flavour.
Its a hearty meal with 100% of your daily Vit B12 requirements. This is a large recipe for a crowd or for batch freezing.
Inspired by Norma MacMillan's recipe published in Reader's Digest.
I've adapted the quantities to reduce calories and used techniques from Heston Blumenthal to maximise flavour.
Its a hearty meal with 100% of your daily Vit B12 requirements. This is a large recipe for a crowd or for batch freezing.

Number of Servings: 10

Ingredients

    250 grams Chicken Livers
    16 Sun-dried Tomatoes in Oil

    2 cup, chopped Onions, raw
    1 star anise pod
    4 cloves Garlic

    2 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 Lidl
    Beef Stock cube
    3 Tins chopped tomatoes 400g each

    Herbs of choice (rosemary, thyme, oregano)

    30 grams Parmesan Cheese, grated
    Fresh Basil or Parsley2 tbsp Olive Oil

Tips

Serve over pasta (just not too much) or New Potatoes for a hearty meal.
Great to make on a lazy weekend and freeze for easy suppers.

Pasta is not included in the calorie information.


Directions

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.



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