Kelly Gibney's Spaghetti Bolognese


Now that the weather is getting slightly cooler, we're finding ourselves gravitating more towards stews, soups and cosy nights in. Rather than summer salads and days spent at the beach. Kelly Gibney's Ultimate Bolognese is the perfect dish for a Saturday evening spent around the dinner table.

You can also shop our winter kitchen edit here.

Kelly Gibney's Ultimate Bolognese

Ingredients | Serves 6
150g free-range chicken livers
1 brown onion
2 garlic cloves
1 teaspoon fennel seeds
800g beef mince
125g streaky free-range bacon, diced
3 x 400g cans cherry tomatoes
1 tablespoon fresh rosemary leaves, finely chopped
1 tablespoon fresh thyme leaves
1 cup beef stock
Half cup of red wine
Salt and cracked black pepper
Ghee or olive oil for sautéing

Wash the livers and pat dry with paper towel. Trim off any visible sinew and dice into very small pieces. It's important to dice well so you don't end up with discernible liver chunks. Heat a large spoonful of oil in a sauté pan over a medium or high heat. Add the chopped liver and cook for about 5 minutes until it is deeply browned. Don't be afraid to let it get really dark in colour. Remove from the pan, adding a splash of water to help scrape up all the caramelised pieces that have stuck to the pan.

Reduce the heat to medium. Add another large spoonful of oil along with the onions and garlic. Cook gently until tender and translucent. Add the fennel seeds and cook for a further minute. Turn the heat up slightly and add the bacon. Cook for 3 minutes until the fat has started to melt from the bacon. 

Turn the heat up to high and add the mince. Cook for 10-15 minutes until it is well browned and some of the fat has cooked off. Do not try to shorten this step. Your end result could end up too oily. Add the liver, tomatoes, stock, wine and herbs. Bring to a boil, before reducing the heat to medium and simmering for one hour. Add a little water or more stock if the pan becomes dry. 

Taste and season generously, as required, with salt, cracked black pepper and parsley. Serve with a pasta of your choice or courgetti if you prefer. We recommend spaghetti.  

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