Spaghetti alla Bolognese

Name: Spaghetti alla Bolognese
Yield: Serves 4
Cuisine: Italy
Ingredients: 4 tablespoons tomato purée; ½ pint rich beef stock; 1 strip of lemon peel; 1 bay leaf; 1 stalk celery, finely chopped; ½ pound sirloin of beef, minced; 1 onion, finely chopped; 2 carrots, finely chopped; butter; 4 tablespoons double cream; freshly-grated parmesan; pepper and grated nutmeg; ¼ pint dry white wine salt, freshly-ground black; 4 tablespoons olive oil; 2 tablespoons butter; ¼ pound fat salt pork or green bacon, finely chopped; 1 pound spaghetti

Preparation info

Serves
4

Difficulty
Medium

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

1 pound spaghetti
2 tablespoons butter
4 tablespoons

Method

Heat butter and olive oil in a large thick-bottomed frying pan; add finely-chopped fat salt pork (or green bacon), onion, carrots and celery, and sauté over a medium heat, stirring occasionally, until meat browns. Stir in raw minced beef and brown evenly, stirring continuously. Add lemon peel, bay leaf, tomato purée, beef stock and dry white wine, and season to taste with salt, freshly-ground b