spag' bol'

Although ragù or bolognese sauce is not traditionally served with spaghetti; tag' bol' just doesn't seem right.

serves 5

a generous knob of butter; 30g

100g smoked streaky bacon; finely diced

1 onion; finely diced

1 carrot; finely diced

2 sticks of celery; finely diced

400g beef mince

100g chicken liver; very finely chopped

150ml milk

a generous grating of nutmeg

Maldon sea salt

Freshly ground black pepper

150ml white wine: dry

1 x 400g tin of Italian tomatoes; cherry are my favourite

1. Melt the butter in a large casserole dish. Add the bacon and fry for one minute before adding the onion, carrot and celery: season and cook gently until softened, for about 7 minutes.

2. Stir in the beef; to break up any lumps, and brown. Add the liver and cook for a further 5 minutes.

3. Pour in the milk, grate over the nutmeg, and bring to a simmer. Continue to simmer gently for about 20 minutes, or until all the milk has evaporated.

4. Stir in the tomatoes and wine. With the lid slightly ajar; simmer for about one and a half hours.

5. Correct the seasoning.

6. Cook your spaghetti in a large pan of generously salted water until al dente.

7. Drain the spaghetti briefly before stirring into the sauce. Serve with grated parmesan or pecorino cheese.