SPAGHETTI BOLOGNESE

Preparation Method :

• Saute the onion, carrot, celery and pancetta or bacon in butter and oil in a saucepan over low heat. When they begin to color, add the pork and beef and crumble with a fork.
• Cook for about 2-3 minutes till the meat has barely lost its raw color ,add wine to it. Raise the heat to medium-high and cook until the wine has nearly evaporated.
• Add seasoning, the bay leaf and the tomato puree diluted with half of the stock.
• Stir thoroughly and simmer, covered, over very low heat for 1 ½ -2 hours, adding a little more stock as necessary, if the sauce is too dry. It should be of a thick but moist consistency.
• Add the cream and simmer another 1 hour, adding more stock as necessary. Remove the bay leaf.
• Cook the spaghetti for about 15 minutes.
• Transfer the drained pasta in a large, warmed serving dish. Pour over the Bolognese sauce, and serve immediately with the freshly grated Parmesan.