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Cucina Rustica: Spaghetti Bolognaise



  • Prep Time: N/A
  • Cooking Time: N/A

Cucina Rustica: Spaghetti Bolognaise

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

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.



Ingredients:

3 tb Vegetable oil
1 Onion, chopped
2 Garlic cloves, minced
1 Carrot, finely diced
1 Celery stalk, finely diced
1 lb Ground beef
1 c White wine
1/2 c Milk
1 1/4 ts Salt
3/4 ts Pepper
pn Nutmeg
28 oz Canned tomatoes, chopped
2 tb Tomato paste
1 Bay leaf
12 oz Spaghetti
Parmesan, freshly grated
Fresh parsley, chopped

Serves:

4 Servings

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