Pansy Corner

My friend Bob suggested I look at adding some chicken livers to my bolognese sauce. 

According to him they make a difference. I find it hard to imagine chicken livers not making a difference to anything. Except perhaps to a dead chicken.

Here's my spagbol (as the kidz call it!) recipe - one of the few in our house - to recieve equal admiration from both adults and kids.

Take these ingredients, 

• 1 large onion
  
• 3 garlic cloves
  
• olive oil
  
• 1/2 kilo minced beef
  
• 1/2 kilo minced pork
  
• some sun dried tomatoes
  
• 3 tins of chopped tomatoes
  
• good glug of white wine
  
• oregano (dried or fresh)
  
• salt/pepper
  
• nothing else
  

Here's what to do,

Open the wine, pour yourself a glass and start drinking. Put "Earth Wind and Fire" on the stereogramme.

Now Begin.

Take the onion and cut it with a knife into small pieces 
(Arrange the chopped onion in a horseshoe shape)
Peel and chop 2 cloves of garlic 
(Place the garlic in the centre of the horse shoe maintaining the equine theme)
Add oil to large pot and heat over moderate heat
Carefully throw horseshoe shaped onion and garlic arrangement into the oil
(Try to maintain an abstract representation of the horseshoe shape until you start to feel slightly sorrowful)
Add a pinch of sea salt to pot to avoid the dreaded burning garlic
Take the remaining garlic clove and furtively bury it in the garden
(If the neighbours see you I'm afraid all is lost, dear reader)
Fry the onions and garlic until the onions are soft and lovely 
Add the beef, then add the pork
Do not - under any circumstances - allow any lumps to form
(Lumpy bits will not be tolerated)
Brown the meat, add some salt and pepper
Chuck the wine in
After a few minutes add the other ingedients
Stir well ensuring that the mixture has a smooth, silky consistancy
(Reminiscent of a young Johan Cruyff)
Cook on the hob for at least 2 hours, more is better
Stir frequently
Serve with good quality spaghetti cooked al dente, of course