Cucina Rustica: Spaghetti Bolognaise Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Vegetable oil,
1: Onion, chopped
2: Garlic cloves, minced
1: Carrot, finely diced
1: Celery stalk, finely diced
1 lbs: Ground beef,
1 cup: White wine,
1/2 cup: Milk,
1 1/4 tsp: Salt,
3/4 tsp: Pepper,
pn Nutmeg,
28 ounce: Canned tomatoes, chopped
2 tbsp: Tomato paste,
1: Bay leaf,
12 ounce: Spaghetti,
Parmesan, freshly grated
Fresh parsley, chopped
Directions:
In large heavy saucepan, heat oil over medium-low heat; cook onion,
garlic, carrot and celery, stirring, for about 5 minutes or until
softened.
Add beef; cook, stirring to break up, for about 10 minutes or just
until no longer pink, being careful not to brown. Drain off fat.
Pour in wine; increase heat to medium-high and cook, stirring
occasionally, until wine has evaporated. Add milk, salt, pepper and
nutmeg; cook, stirring, until milk has evaporated.
Add tomatoes, tomato paste and bay leaf; bring to boil. Reduce heat
to low and cook, stirring occasionally, for 2 hours or until
thickened. Discard bay leaf.
Meanwhile, in large pot of boiling salted water, cook spaghetti for
8-10 minutes or until tender but firm; drain well.
In warmed serving bowl, toss spaghetti with half of the sauce. Top
with remaining sauce. Sprinkle with Parmesan and parsley to taste.
Nutritional info not provided in article.
Source: Canadian Living magazine Oct 94 Presented in article by Daphna
Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian
Living Test Kitchen also appears in Canadian Livings Best Pasta book.
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
garlic, carrot and celery, stirring, for about 5 minutes or until
softened.
Add beef; cook, stirring to break up, for about 10 minutes or just
until no longer pink, being careful not to brown. Drain off fat.
Pour in wine; increase heat to medium-high and cook, stirring
occasionally, until wine has evaporated. Add milk, salt, pepper and
nutmeg; cook, stirring, until milk has evaporated.
Add tomatoes, tomato paste and bay leaf; bring to boil. Reduce heat
to low and cook, stirring occasionally, for 2 hours or until
thickened. Discard bay leaf.
Meanwhile, in large pot of boiling salted water, cook spaghetti for
8-10 minutes or until tender but firm; drain well.
In warmed serving bowl, toss spaghetti with half of the sauce. Top
with remaining sauce. Sprinkle with Parmesan and parsley to taste.
Nutritional info not provided in article.
Source: Canadian Living magazine Oct 94 Presented in article by Daphna
Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian
Living Test Kitchen also appears in Canadian Livings Best Pasta book.
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp