Spaghetti+Bolognese

HarryA

Entrée, Main Dish- Ingredients Directions: > Gently melt the butter & oil in a large pan which can be covered. > Add chopped carrot, onion, celery, bacon & bay, gently cook until golden. > Add minced steak & garlic, season well with salt & pepper, cook until meat is no longer pink. > Add wine,cook until liquid reduces a little, add mushrooms thyme& oregano. > Blend the tomato puree with the beef stock,then add to pan along with the tinned tomatoes, stir well then cover and cook on lowest possible heat for a couple of hours. The secret to this dish is long, slow cooking as to allow the flavors to meld. > As this dish slowly simmers you will need to add more liquid; use either wine or a little water.I find a little wine does best. > After two hours or so remove from heat, remove bay leaves, add 2 tbsp of cream, stir well, serve with hot pasta or spaghetti with fresh baked garlic bread and grated cheese.
 * Spaghetti Bolognese
 * Originated in Bologna, Italy
 * Originated in the 18th century near Bologna
 * Pellegrino Artusi published the recipe for bolognese sauce in 1891.
 * International Day of Italian Cuisines
 * Spaghetti Bolognese was the official dish of the IDIC in 2010
 * Bolognese sauce refers to mince (beef or pork)
 * Very popular dish in many part of the work
 * 1 ounce butter
 * 1 tablespoon olive oil
 * 1 carrot
 * 2 stalks celery
 * 1 onion
 * 4 ounces streaky bacon
 * 1 lb hamburger or 1 lb ground beef
 * 1 (14 ounce) can chopped tomatoes
 * 2 bay leaves
 * salt
 * fresh ground black pepper
 * 2 cloves chopped garlic
 * 4 ounces mushrooms
 * 1/4 pint beef stock
 * 1 glass red wine
 * 2 tablespoons double cream
 * 3/4 tablespoon tomato puree
 * thyme
 * oregano
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