From MasterChef to your kitchen: Maggie Beer's secret bolognese ingredient

Spaghetti bolognese is a beloved staple of Italian cuisine admired by both children and adults. According to this esteemed Australian chef, enhancing its taste involves adding an ingredient you wouldn't normally think of. It's a daring proposition, indeed.

Maggie Beer is a culinary sensation in Australia. As the owner of various restaurants and a regular guest on "MasterChef Australia", she recently disclosed over Facebook, her secret to cooking spaghetti bolognese. Her unique tip? To include poultry liver in this classic dish.

She stresses that the addition of liver creates a distinctive flavor that will linger on your palate.

"The livers need to be incredibly fresh. Although the dish can be prepared without them, including liver adds extra iron, nutrition, and flavor. It makes the final dish exceptionally creamy," explains Beer.

For Beer's unique spaghetti, you'll need:

                                                  
• About 1.1 lb ground beef,
• About 1.1 lb ground pork,
• About 0.66 lb chicken liver,
• Pasta,
• 1 glass of red wine,
• 1 glass of broth,
• About 0.62 lb tomato concentrate,
• Chopped onion,
• 2 cloves of garlic,
• Thyme,
• Freshly chopped parsley (for garnish),
• Bay leaf,
• Extra virgin olive oil.

The first step involves frying garlic and onion in olive oil, followed by adding the liver to the pan. Once browned, remove everything to a plate on the side.

Next, saute the bay leaf and remaining meat in the same fat. With the meat fully done, add the rest of the ingredients.

Allow everything to simmer on low heat for roughly an hour. The pan-fried liver, onion, and garlic should be mixed in only after about 40-50 minutes.

When everything else is ready, prepare your pasta—preferably al dente. Serve on your favorite plate and garnish with chopped parsley.

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