Spaghetti alla Bolognese

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

Preparation info

Serves
4

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1 pound spaghetti
salt
freshly grated parmesan
butter

Europe
Italy
Bologna
Main course
Mediterranean
Pasta

Method

Bolognese Sauce

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