For the full results of our spag Bol poll, including recipes and Q&As with 60 of the country’s finest chefs, click here.

Ingredients

50 ml olive oil

1 small onion, finely diced

1 small celery stalk, finely diced

1 small carrot, finely diced

100 gm pork belly, cut into small dice

80 gm chicken livers, cut into small dice

400 gm braising steak, cut into small dice

¼ tsp nutmeg freshly grated

1 clove

100 ml white wine

100 ml milk

1 tbsp tomato paste

450 gm passata

Method

Main

1.Heat oil in a large, deep, heavy pot over medium heat. Add onions and sauté until soft and translucent but not coloured (about 5 mins). Add celery and carrots and allow to cook for a further 5 mins. Add pork and chicken livers and cook, stirring with a wooden spoon, until meat is still pink, then add the diced meat, stirring constantly until meat is just cooked (about 5 mins). Season with freshly grated nutmeg and clove. Add wine and allow to reduce by ¾. Then add the milk and allow to reduce by ¾. Then add the tomato paste and passata. Reduce heat to low and allow to gently simmer for 3 hours, stirring occasionally. Season to taste and serve.

Note This is a direct submission from our chef respondent and not a recipe we’ve put through the triple-testing of everything else we publish in the magazine and is therefore intended as a guide only. Please refer to the recipe given by our food director, Emma Knowles, for a tested and more detailed walk-through.
Notes