Spaghetti with Bolognese Meat Sauce
Italy
Published method, 16 steps.
Ingredients
- ¼ lb (125 g) ham or bacon, cut into cubes
- 1 lb (450 g) beef lean or medium ground
- 1 tablespoon (15 ml) olive oil
- 1 cup (225 ml) coarsely chopped onion
- ¼ cup (50 ml) coarsely chopped celery
- ¼ cup (50 ml) coarsely chopped carrot
- ¼ cup (50 ml) coarsely chopped fennel bulb, if available
- ¼ cup (50 ml) butter
- 1 cup (225 ml) canned plum tomato
- ½ cup (125 ml) red wine
- 2 cups (500 ml) beef stock (preferably fresh, but canned beef stock will do)
- ¼ cup (50 ml) tomato paste
- 1 strip of lemon rind
- 1 bay leaf
- 1 lb (450 g) spaghetti pasta, preferably made from durum wheat
- 1 cup Parmesan cheese for garnish, preferably freshly grated Reggiano Parmesan
- Salt to taste
- Fresh ground pepper to taste
Chingon · Public domain