- 4
- 20 mins
- 65 mins
Ingredients
- 1/4 pound sliced prosciutto
- 1 pound ground beef
- 1 pound ground pork
- 1 pound ground veal
- 1 clove garlic, diced
- 1 bay leaf
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 carrot, peeled and chopped
- 1 can (28 ounces) italian tomatoes
- 1-1 1/2 pounds dry spaghetti
- Salt and pepper to taste
Preparation
Step 1
In a large, heavy skillet over medium heat, saute the prosciutto until crisp. Drain and reserve the drippings. Roughly chop the prosciutto and set aside.
In the same skillet, combine the beef, pork and veal. Cook through, stirring to make sure it is mixed well. Drain and discard the fat. Set aside the meat.
Still using the same skillet, heat the reserve prosciutto drippings. Add the garlic, bay leaf and onion. Saute until the onions are soft, about 3 minutes. Add the celery and carrots and cook until the celery is cooked through but still crisp.
Add the reserved prosciutto, the meat mixture and the tomatoes. Cook until the flavors are well blended, about 15 minutes.
While the sauce is cooking, prepare the spaghetti according to package directions.
Drain the spaghetti and mix with a small amount of the Bolognese sauce. Place spaghetti in a large serving bowl and top with the remaining Bolognese sauce.
Serve immediately.