Salsa Bolognese

Press, 25 February 1977, Page 10

Salsa Bolognese

This authentic Italian recipe for Salsa Bolognese can [be served with any type of | pasta. It is more generally (used with spaghetti but is (good with any pasta especi- [ ally the large shell type. To [make 4 cups of sauce you I will need: 2 tablespoons oil or butter 1 cup uncooked ham diced small J cup chopped or grated onion I cup finely chopped celery 1 cup grated carrot lib minced steak lib minced fresh pork } cup dry sherry 2 tablespoons tomato paste 3 cups canned tomatoes 4oz sliced mushrooms 1 tablespoon salt Pepper Cayenne Nutmeg Bay leaf Parsley ] Beef stock I Method: Melt butter or oil 'and brown the ham lightlv; (add onion, celery and carrot [and cook over low heat for 5 minutes. Add steak and I pork and continue to cook, stirring frequently for .10 , minutes. Add the wine and [cook until this has evapor- | ated, then stir in tomato paste, tomatoes, salt, pepper and a pinch of nutmeg and [the bay leaf. Continue cookI ing over low heat for 15 minI utes then add mushrooms, and if too thick, some stock until of desired consistency. Cover and simmer for 45 minutes. Taste for seasoning. Grated cheese is served separately.