TOMATO-FREE Ragu Bolognese

Heat your oven to 140°C/275°FHeat your largest frying pan over a medium heat. Add a generous dollop of coconut oil. Gently fry the onion and garlic until softened – about ten minutes. Give it a stir every now and then.Add the chopped speck to the pan and cook for another 5 minutes. Transfer to a large casserole (my beloved le Creuset holds just over 4 litres).Add some more coconut oil to the pan and turn the heat up to high. Add the minced beef in batches to brown. I use a wooden fork to break it up in the pan. Add the cooked mince to the casserole. Repeat until all your beef is browned.Do the same with the pork mince. While the pork mince is cooking, rinse the chicken livers and pat them dry with a paper towel. Trim off any sinew and chop them into teeny-tiny pieces.Once the pork is browned and transferred to the casserole, heat a little more coconut oil and briefly brown the chicken livers. Add these to the casserole.Place the casserole over a direct medium heat and give everything a good stir. Add the tomato-free passata, bone broth and a generous seasoning of good salt and freshly ground pepper. Add the sea vegetables, if you are going to. Go on – dare you!. Stir again and allow to come to a simmer.Add the chopped leaves of about half a bunch of basil or parsley, stir and place the casserole in the oven (without a lid) for 3½ hours. I give it a stir every hour or so. You should end up with a thick, unctuous meaty sauce with only a teeny bit of liquid.Check for seasoning and add the remaining half bunch of your herbs.When the sauce has cooled, divide it up. I use my scales and measure out 250g portions which serves two.