Spaghetti alla Bolognese

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 1 pound spaghetti
    • salt
    • freshly grated parmesan
    • butter


    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