Better Than Most Spaghetti Bolognese

I have perfected one of my favorite foods of all times.


2 tablespoons olive oil

1/4 pound prociutto, finely chopped (or you can use 4 slices of bacon)

1 medium onion

2 medium carrots, scraped

3 celery ribs

3 cloves garlic, minced

3/4 pound ground beef sirloin

1/2 pound ground pork

1/2 cup Marsala wine, divided

2 cups beef stock, divided

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried basil

1/2 teaspoon dried parsley

1 can (6 ounces) tomato paste

1/2 cup heavy cream

1 pound thin spaghetti

Freshly grated Parmesan cheese

      The Recipe

Heat olive oil in a large skillet.  Saute prociutto until slightly crispy.  Meanwhile, chop onion, carrots and celery in a food processor.  Add to skillet and cook one minute.  Add beef and pork and cook just until pink has disappeared.  Pour in 1/4 cup Marsala and 1 cup beef stock.  Cook over medium-low heat about 10 minutes, or until liquid is almost absorbed.  Add seasonings, tomato paste and remaining Marsala and stock.  Simmer, covered, another 10 - 15 minutes.  (This is a good time to get the pasta water boiling).  Stir in the cream and heat through.  Spoon sauce over cooked spaghetti and top with cheese.  Serves 4 - 6.



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Copyright © by Robin Benzle. All Rights Reserved