Spaghetti Bolognese

Servings: 6 servings

An absolutely amazing dish that will surely impress anybody!!



Finely mince the onion, carrot and fresh fennel. You many do this by hand or in a food processor. Heat the olive oil and butter in a heavy-bottomed pot over medium heat. Add the minced vegetables, including garlic. Saute over low heat, stirring occasionally, until they are very soft, 10-12 minutes. Add the veal and prosciutto, raise the heat and cook, stirring until the meat is no longer pink. Add the wine and cook gently, stirring occasionally, until almost all the wine has evaporated, about 5 minutes. Add the tomatoes, salt, pepper, fresh sage and lemon rind. Stir well, cover the pan and reduce the heat to medium-low and let simmer 45 minutes, until the sauce has a medium-thick consistency. If the sauce is too thick, add a little meat stock or water. In a large saucepan heat the Bolognese Sauce and fold in heavy whipping cream. Season with salt and pepper. Meanwhile, cook the spaghetti in a large pot of salted water over high heat until al dente, 8-10 minutes. Drain and use tongs to transfer the pasta to individual bowls. Then spoon the Bolognese sauce over all. Serve with plenty of Parmesan Reggiano cheese. Note: Instead of using fresh ripe tomatoes, you can substitute two 24 oz. cans of chopped tomatoes. This sauce is wonderful with rigatoni or penne. It is equally delicious with a lighter pasta like pappardelle or fettuccine noodles. Variation: You may substitute 1 pound ground pork or beef for the veal, or a combination.