Spaghetti Bolognaise

Spaghetti Bolognaise

Ready in 1 hour

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"This is a classic Italian recipe and it's superb. A taste of bolognia I lost this recipe years ago and am so very glad I've found it again. I don't think anyone who try's this will be disapointed. "

- Jonny1980

Top-ranked recipe named "Spaghetti Bolognaise"

4.3 avg, 3 review(s) 100% would make again

Ingredients

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3/4 ts Pepper
3 tb Vegetable oil
Fresh parsley; chopped
1 Bay leaf
Parmesan; freshly grated
1 lb Ground beef
1 1/4 ts Salt
1 stalk Celery; finely diced
1 Onion; chopped
2 Garlic; minced
pn Nutmeg
1/2 c milk
2 tb Tomato paste
12 oz Spaghetti
1 Carrot; finely diced
1 c White wine
1 28-oz can tomatoes; chopped

Original recipe makes 4

Servings  

Preparation

In large heavy saucepan, heat oil over medium-low heat; cook onion, garlic, carrot and celery, stirring, for about 5 minutes or until softened. Add beef; cook, stirring to break up, for about 10 minutes or just until no longer pink, being careful not to brown. Drain off fat. Pour in wine; increase heat to medium-high and cook, stirring occasionally, until wine has evaporated. Add milk, salt, pepper and nutmeg; cook, stirring, until milk has evaporated. Add tomatoes, tomato paste and bay leaf; bring to boil. Reduce heat to low and cook, stirring occasionally, for 2 hours or until thickened. Discard bay leaf. Meanwhile, in large pot of boiling salted water, cook spaghetti for 8-10 minutes or until tender but firm; drain well. In warmed serving bowl, toss spaghetti with half of the sauce. Top with remaining sauce. Sprinkle with Parmesan and parsley to taste. Nutritional info not provided in article. Source: Canadian Living magazine Oct 94 Presented in article by Daphna Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian Living Test Kitchen also appears in Canadian Livings Best Pasta book. [-=PAM=-] PA_Meadows@msn.com

photo by jamieo jamieo

photo by jamieo jamieo

Calories Per Serving: 1136 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Enjoyed by the whole family. Thanks!
Nookette 3 years ago
This is a classic Italian recipe and it's superb. A taste of bolognia I lost this recipe years ago and am so very glad I've found it again. I don't think anyone who try's this will be disapointed.
Jonny1980 4 years ago
Fine diced celery is a nice addition, left out the carrots (I just don't like em. 1/4 ground dry bay instead of fresh.
jamieo 8 years ago
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