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Spaghetti Bolognese

Time 1 hour 40 minutes
Yields Serves 4 to 6
Spaghetti Bolognese
1

In a large, heavy-bottomed saucepan, melt the butter with the oil over medium heat. Add the meat and brown, stirring frequently, 10 to 15 minutes, careful not to burn.

2

Using a slotted spoon, strain the meat from the pan, leaving the fat (it will seem like a lot of fat, but the fat will be absorbed into the sauce as it slowly cooks). Add the carrot, onion and celery to the pan, stirring until the vegetables are translucent and soft, about 15 minutes. Stir in the garlic.

3

Add the tomato paste and cook for 5 minutes to marry the flavors. Stir in the white wine and cook until the wine is reduced, about 5 minutes.

4

Stir the meat back into the pan along with the veal stock, thyme, 1 teaspoon salt and one-half teaspoon pepper, or to taste. Gently cook over low heat until the flavors are married, 45 minutes to an hour, stirring occasionally. Serve with the spaghetti and grated Parmigiano to taste.

Adapted from Cafe Pierre. Veal stock can be found at many cooking supply stores and gourmet markets.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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