Salsa Bolognese

Press, Volume CXII, Issue 32959, 4 July 1972, Page 5

Salsa Bolognese

Salsa Bolognese or Bolognese Sauce can be served with any type of pasta. It is more generally used with spaghetti but I like it with macaroni shells. For six good servings you will need: — Boz macaroni shells And to make four cups of sauce: 2 tablespoons butter or oil | cup uncooked ham diced small | cup chopped or grated onion 1 cup grated celery | cup grated carrot |lb minced steak 4lb minced fresh pork J cup dry Sherry 2 tablespoons tomato paste 3 cups canned tomatoes 4oz sliced mushrooms 1 tablespoon salt Pepper Cayenne Nutmeg

Bayleaf Beef stock Parsley Method: Melt butter or heat oil and lightly brown the ham in this. Add onion, celery and carrot and cook over low heat for five minutes. Add minced steak and pork and continue to cook, stirring continually for another five minutes. Add the wine and cook until this has evaporated then stir in tomato paste and tomatoes, salt, pepper and a pinch of nutmeg and the bayleaf. Continue cooking over low heat for 15 minutes then add mushrooms and if too thick, some stock until of desired consistency. Cover and simmer for 45 minutes. Taste for seasoning and pour over the macaroni shells which have been cooked in boiling salted water. Serve with grated cheese handed separately. Sprinkle with finely chopped parsley.