Bolognese Sauce

• 2 tsp olive oil
• 3 oz pancetta, finely chopped
• 1 large onion, finely chopped
• 1 medium carrot, finely chopped
• 2 None celery stalks, finely chopped
• 1 1/3 lbs ground beef
• 5 oz chicken livers, trimmed and finely chopped
• 1 cup milk
• 3 tbsp butter
• 1 1/2 cups beef stock
• 1 cup red wine
• 1 can (14 oz) tomato puree
• 2 tbsp tomato paste
• 1 1/2 lbs spaghetti
• 1/4 cup chopped fresh flat-leaf parsley
• None None Shaved Parmesan cheese, to serve

1. Heat oil in large saucepan on medium-high heat. Cook pancetta, stirring, until crisp. Add onion, carrot and celery; cook, stirring, until vegetables have softened.
2. Add ground beef and liver to pan; cook, stirring, until ground beef is browned all over. Stir in milk, butter, stock, wine, tomato puree and paste. Transfer mixture in a 4.5-quart slow cooker. Cook, covered, on low, for 8 hours.
3. Cook pasta in large saucepan of boiling salted water according to package directions. Drain.
4. Add parsley to sauce; stir. Serve sauce on pasta and sprinkle with Parmesan cheese

olive oil, pancetta, onion, carrot, celery stalks, ground beef, chicken livers, milk, butter, beef stock, red wine, tomato puree, tomato, parsley, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/30825 (may not work)