SPAGHETTI BOLOGNESE
Shane Seggar
ingredients
- 2 T. olive oil
- 1 T. butter
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 3/4 oz. mushrooms, diced
- 8 oz. ground beef
- 2 3/4 oz. unsmoked bacon or ham, diced
- 2 chicken livers, chopped
- 2 T. tomato paste
- 14 oz (or more) dry white wine or more
- or use burgundy (we like it better)
- 1/2 t. freshly grated nutmeg
- 10 oz chicken stock
- 4 oz. heavy cream
- 1 lg. spaghetti
- salt and pepper
- 2 T. chopped fresh flat-leaf parsley to garnish
- freshly grated Parmesan, to serve
directions
- 1
Heat the olive oil and butter in a large pan over medium heat. Add the onion, carrot, celery, and mushrooms in the pan, then cook until soft. Add the beef and bacon and cook until the beef is evenly browned.
- 2
Stir in the chicken livers and tomato paste and cook for 2-3 minutes. Pour in the wine and season with salt, pepper, and the nutmeg. Add the stock. Bring to a boil, then cover and simmer gently over low heat for 1 hour. Stir in the cream and simmer, uncovered, until reduced.
- 3
Bring a large pan of lightly salted water to a boil. Add the pasta, return to a boil, and cook until tender but still firm to the bite. Drain and transfer to a warmed serving dish. Spoon the meat sauce over the pasta, garnish with parsley, and serve with Parmesan cheese.
notes
This is from an Everyday Italian cookbook and is a specialty of John’s
Source: Everyday Italian CB
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