Here’s a new lower-fat version of a classic Bolognese, a full-flavoured meat sauce tossed with strands of spaghetti and served with Parmesan cheese. There’s less beef than in traditional recipes, but low-fat chicken livers enrich the sauce.
Heat the oil in a large saucepan, add the onion, carrot, celery, garlic and sundried tomatoes, and fry for 5–10 minutes, stirring frequently, until the vegetables start to brown.
Add the ground beef and chicken livers and fry, stirring, until the meat is browned. Pour in the wine, the tomatoes with their juice and the beef stock. Stir in the herbs and pepper to season. Cover the pan and simmer for 30 minutes, stirring occasionally.
Meanwhile, cook the spaghetti in boiling water for 10–12 minutes, or according to the package instructions, until al dente.
Drain the spaghetti and mix it with the Bolognese sauce, tossing until the strands are well coated. Sprinkle with Parmesan cheese and serve at once.
Per serving: 551 calories, 34 g protein, 18 g total fat, 5 g saturated fat, 228 mg cholesterol, 60 g total carbohydrate, 9 g sugars, 8 g fibre, 328 mg sodium
Chicken livers are a good source of B vitamins, vitamin A, zinc and copper. They are also one of the richest sources of iron.