1 lb spaghetti
4 tablespoons olive oil
1 strip lemon peel
1 onion
1 stalk celery
1 bay leaf
4 tablespoons tomato purée
½ pint beef stock
Salt and freshly-ground pepper and grated nutmeg
4 tablespoons double cream (optional)
2 tablespoons butter
¼ lb. green bacon, finely chopped
2 carrots
½ lb. raw minced beef (or more)
¼ pint dry white wine (optional)
Freshly grated Parmesan
Heat butter and olive oil in a large thick-bottomed frying pan (or casserole); add finely-chopped bacon, onion, carrots and celery, and sauté over medium heat, stirring occasionally, until bacon cooked. Stir in raw minced beef and brown evenly, stirring continuously. Add lemon peel, bay leaf, tomato purée, beef stock and dry white wine, and season to taste with salt, freshly ground pepper and nutmeg (if liked). Cover pan and simmer the sauce very gently for ½ hour, stirring occasionally. Remove lemon peel and bay leaf and simmer, uncovered, for ½ hour, or until sauce has thickened slightly. Add cream and simmer 2-3 minutes more.
Cook spaghetti in boiling salted water until cooked Drain and toss in butter. Serve with the Bolognese sauce and Parmesan cheese.
Great Dishes of the World