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Recipe: Spaghetti Bolognese edit

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Photo: Flickr user avlxyz
Yield: 2 cups of sauce

Other Names: Spag Bol

Edited by: discotrash, Alisa, Sheri, Barnaby Dorfman, Helen Pitlick

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Spaghetti Bolognese

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Some people just shorten the name of this classic Italian dish to spag bol. This recipe yields approximately 2 cups of sauce and fills the kitchen with the most wonderful aroma. Serve with spaghetti and ENJOY.

edit Ingredients

6

dried mushrooms

1

cup beef stock

½

cup dry white wine

¼

cup whipping cream

⅓

cup butter

⅓

cup minced lean ham

⅓

cup finely chopped carrot

⅓

cup finely chopped onion

1

pound ground lean beef

2

tablespoons tomato paste

1

strip lemon peel

Pinch of nutmeg

edit Preparation

Step 1

Rinse mushrooms, then reconstitute them by pouring enough boiling water over them to cover (about 1/3 to 1/2 cup). Soak for 20 to 30 minutes, reserving them and their liquid.

Step 2

Melt butter in large saucepan. add ham, carrot, and onion. Stir and cook for 3 or 4 minutes.

Step 3

Add ground beef and brown over medium heat, stirring occasionally. Add the mushrooms and their liquid plus tomato paste, lemon peel, nutmeg, beef stock, and white wine.

Step 4

Partially cover and simmer slowly for 1 hour. Remove from heat, take out lemon peel and stir in the whipping cream just before serving.

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Wikipedia

Bolognese sauce (''ragù alla bolognese'' in Italian, also known by its French name ''sauce bolognaise'') is a meat-based sauce for pasta originating in Bologna, Italy. Bolognese sauce is sometimes taken to be a tomato sauce, but authentic recipes have only a small amount of tomato concentrate.

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