Spaghetti Bolognese
By: Barnaby Dorfman
Published: Sunday, December 6, 2009 - 10:48pm

Ingredients




6 dried mushrooms
1 cup beef stock
1/2 cup dry white wine
1/4 cup whipping cream
 cup butter
 cup minced lean ham
 cup finely chopped carrot
 cup finely chopped onion
1 pound ground lean beef
2 tablespoons tomato paste
1 strip lemon peel
Pinch of nutmeg

Preparation

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

About


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.