Vincent Price Spaghetti Alla Bolognese (Spaghetti W/ Meat Sauce

Name: Vincent Price Spaghetti Alla Bolognese (Spaghetti W/ Meat Sauce
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons butter; 2 tablespoons olive oil; 1 1/2 cups finely chopped onions; 3 slices lean bacon, in small pieces; 1 carrot, chopped; 1 celery rib, chopped; 1/2 lb coarsely ground beef; 2 chicken livers, minced; 2 tablespoons tomato paste; 1/2 cup dry white wine; 1 cup beef stock; 1 bay leaf; 1 strip lemon peel; salt & freshly ground black pepper, to taste; 1 garlic clove, crushed; 3 quarts water; 1 lb uncooked spaghetti; 1/2 cup cream or 1/2 cup half-and-half; 4 tablespoons butter; 4 tablespoons freshly grated parmesan cheese; additional freshly grated parmesan cheese, for garnish

Submitted by Julesong

"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."

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Ready In:: 1hr 10mins
Ingredients:: 21
Serves:: 4

ingredients

2 tablespoons butter
2 tablespoons olive oil
1 ¹⁄₂ cups finely chopped onions
3 slices lean bacon, in small pieces
1 carrot, chopped
1 celery rib, chopped
¹⁄₂ lb coarsely ground beef
2 chicken livers, minced
2 tablespoons tomato paste
¹⁄₂ cup dry white wine
1 cup beef stock
1 bay leaf
1 strip lemon peel
salt & freshly ground black pepper, to taste
1 garlic clove, crushed
3 quarts water
1 lb uncooked spaghetti
¹⁄₂ cup cream or 1/2 cup half-and-half
4 tablespoons butter
4 tablespoons freshly grated parmesan cheese
additional freshly grated parmesan cheese, for garnish

directions

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

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Reviews

This is excellent--delivers in ease of preparation and is long on taste. I left out the chicken livers as well and can only get limes where I live, so I used lime peel instead. Worked just fine. Yum! Thanks for sharing.

Barbara in southern
I have just made this delicious recipe for a casual "sit-around-the-fire" New Years Eve dinner tonight, it is so delicious. As my husband and I don't eat offal of any kind, I ommitted the chicken livers and used dry red wine instead of white. Still so yummy!!!

Red Scorpion
This was really very good. I was looking for a "different" sauce for spaghetti and I'm glad I tried this one. It is a bit on the rich side, but who cares ;-). Only thing I did differently was to use more garlic cloves, I like garlic. Thanks.

Liara
This is 10 plus stars. I too own this wonderful Treasury of Recipes by Mary & Vincent Price. I've made this recipe over dozens of times. My book is stained, dog-eared & well-worn. The best thing (besides the wonderful recipes) are the stories behind the recipes. I read this like a story book. I was lucky enough to receive this as a gift many, many years ago. If you can get your hands on a copy, grab it. Thanks Julesong for bringing this great cook book to the attention of others.

nina22541
Best meat suace ever, just like I had in Tuscani many times

pbordes

see 2 more reviews

Tweaks

This is excellent--delivers in ease of preparation and is long on taste. I left out the chicken livers as well and can only get limes where I live, so I used lime peel instead. Worked just fine. Yum! Thanks for sharing.

Barbara in southern

RECIPE SUBMITTED BY

Julesong

Tukwila, 87

It's simply this: I love to cook! :) I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. I am proud to say that I have several family members who are also on RecipeZaar! My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. Cooking peeve: food/cooking snobbery. Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.

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