Oxford SlowFoodStudent

This one was tieved from Elizabeth David (a lot from which to choose). It's really quite a simple bolognese recipe, but the addition of livers (chicken or lamb will work) gives it an extra richness that you've probably never (or rarely) experienced...without costing you much more. I bought all the meat bits from Feller, Son and Daughter in the Covered Market (the best and most expensive butcher in this part of the Western Hemisphere), cooking enough for 8, and spent £6.

Ripped from Heston Blumenthal = posh store-cupboard fare...definitely a good incentive to properly stock that cupboard and fridge. Everything other than the parsley and basil will keep for ages, so no excuse!

Serves 4