Vincent Price Spaghetti Alla Bolognese (Spaghetti W/ Meat Sauce

“This recipe is adapted from one in Vincent and Mary Price's "A Treasury of Great Recipes." Mr. Price's recipe is based on one from the restaurant Tre Scalini, on the Piazza Navona in Rome, circa 1965. Posted by request.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a heavy skillet heat together the butter and oil, then add the onion and cook until soft, about 5 minutes.
  2. Add the pieces of bacon, chopped carrot, and celery, and saute over medium heat until lightly browned, about 5 to 7 minutes.
  3. Add the coarsely ground beef and stir until the meat is coated with fat, then add the minced chicken livers, stir, and cook until the meat browns evenly, about 5 to 7 minutes.
  4. Add the tomato paste, wine, beef stock, bay leaf, and lemon peel, then season with salt and freshly ground pepper and the crushed garlic.
  5. Cover and simmer for 40 minutes, stirring occasionally.
  6. Remove the bay leaf and lemon peel, then allow to simmer uncovered until the sauce slightly thickens.
  7. During the last minutes of the sauce simmering, cook the spaghetti according to package directions, about 7 to 10 minutes; drain well.
  8. Just before you serve the sauce, add the cream or half and half, stir well, and heat through.
  9. Place the cooked spaghetti on a warm platter and dot with the 4 tablespoons butter and sprinkle with the 4 tablespoons freshly grated Parmesan.
  10. Serve the pasta either with the meat sauce on the side or in the center of the platter with the pasta around it.
  11. Pass with additional freshly grated Parmesan, and enjoy!

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