Spaghetti a’la Bolognese
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 1 onion finely chopped
- 3 strips lean bacon chopped
- 1 carrot chopped
- 1 stalk celery chopped
- ½ lb. ground beef or pork coarsely ground
- 2 Tbsp. tomato paste
- ½ cup red wine
- 1 cup beef stock ——————–1 tbs. Better Than Bullion beef stock
- 1 bay leaf
- 1strip lemon peel (yellow part only)
- 1 clove garlic crushed
- Salt and freshly ground black pepper
- ¼ cup heavy cream
- 1 lb. spaghetti
- 4 Tbsp. butter
- Freshly grated Parmesan cheese
Heat butter and olive oil in a lg. sauté pan.
Add onion and cook until soft.
Add bacon, carrot and celery and sauté over medium heat until lightly browned.
Add ground beef or pork and stir until meat is coated with fat, cook until meat is evenly browned.
Add tomato paste, red wine, beef stock, bay leaf, lemon peel, garlic salt and pepper.
Cover and simmer for 40 minutes, stirring occasionally.
Remove bay leaf and lemon peel and continue to simmer uncovered until sauce thickens.
Just before serving stir in cream and reheat sauce.
Cook pasta in large amount of boiling salted water until al dente.
Drain and place on a warm platter.
Dot with 4 tbs. butter and sprinkle with 4 tbs. freshly grated Parmesan cheese.
Serve with meat sauce on the side or in the center of platter.
Pass a bowl of freshly grated Parmesan cheese with the platter.