From gilduno@aolNOSPAM.com Wed Jul 12 16:33:15 2000 Date: 5 Jul 2000 20:22:35 GMT From: Mary Fillmore Newsgroups: rec.food.recipes Subject: Spaghetti Bolognese Followup-To: rec.food.cooking From: "Anthony Gosnell" Does anyone have a good recipe for bolognaise? Spaghetti Bolognese 1 lb spaghetti 6 oz lean ground pork 6 oz lean ground beef 4 oz bacon 2 oz Italian sausage (or sausage meat) 2 tbsp olive oil 6 tbsp butter 1 onion 1 carrot 1 stalk celery 1/2 cup white wine 1/2 cup stock 1 Tbsp tomato paste 5 Tbsp heavy cream salt and pepper grated Parmesan cheese Mince the onion, carrot, celery and finely chop the bacon. Heat the oil and add the onion, carrot, celery and bacon. Cook gently for around 10 minutes and then add the pork, beef and sausage meat. (If using Italian sausage remove the skin first). Cook for a further 10 minutes stirring occasionally. Mix the tomato paste, wine and stock together. Stir in and season to taste. Cook gently for 1 and half hours. Stir in the cream and when it has been absorbed by the sauce remove the sauce from the heat and keep warm. Cook the pasta - avoid over cooking it. While the pasta is cooking return the sauce to the heat and stir in the remaining butter. Drain the pasta and turn into a heated serving dish and add the sauce. This dish is often served without stirring the sauce into the pasta. The sauce sits in the middle of the pasta which has been arranged in a circle. Serve with the freshly grated Parmesan in a separate dish. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.