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Spaghetti Bolognese

1 lb spaghetti
6 oz lean ground pork
6 oz lean ground beef
4 oz bacon
2 oz Italian sausage (or sausage meat)
2 tbsp olive oil
6 tbsp butter
1 onion
1 carrot
1 stalk celery
1/2 cup white wine
1/2 cup stock
1 Tbsp tomato paste
5 Tbsp heavy cream
salt and pepper
grated Parmesan cheese

Mince the onion, carrot, celery and finely chop the bacon. Heat
the oil and add the onion, carrot, celery and bacon. Cook gently
for around 10 minutes and then add the pork, beef and sausage meat.
(If using Italian sausage remove the skin first). Cook for a
further 10 minutes stirring occasionally. Mix the tomato paste,
wine and stock together. Stir in and season to taste. Cook gently
for 1 and half hours. Stir in the cream and when it has been
absorbed by the sauce remove the sauce from the heat and keep warm.
Cook the pasta - avoid over cooking it. While the pasta is cooking
return the sauce to the heat and stir in the remaining butter.
Drain the pasta and turn into a heated serving dish and add the
sauce. This dish is often served without stirring the sauce into
the pasta. The sauce sits in the middle of the pasta which has been
arranged in a circle.

Serve with the freshly grated Parmesan in a separate dish.


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