SPAGHETTI BOLOGNESE

Or spaghetti al ragú, if you prefer. I don't know how you make your ragú, but mine gets equal amounts of beef and pork and a lot of chicken livers. I reckon these add an incredible sweetness and richness that you really can't get any other way. Maybe fresh porcini might come close. But only just. Another thing - a decent ragú takes hours of slow cooking. You simply cannot get the same result in 15 minutes on a stove or in a microwave. That's my opinion. What's yours?

SPAGHETTI BOLOGNESE