Bolognese Sauce

The Gourmet's Guide to Italian Cooking, 1973

1 1⁄2 hours — 4 Servings

Ingredients

2	tablespoon	olive oil
1	medium	onion (finely chopped)
2	clove	garlic (finely chopped)
3	slice	bacon (regular, not smoked)
1	medium	celery stalk (finely chopped)
1	medium	carrot (grated)
4	ounce	mushrooms (sliced)
8	ounce	ground beef (raw)
4	tablespoon	tomato concentrate
1		glass dry white wine (or red wine)
4	medium	tomatoes (skinned and chopped)
1⁄2	pint	beef stock
2	teaspoon	brown sugar
1	pinch	ground nutmeg

Instructions

Heat the oil in a saucepan. Add the onion, garlic, chopped bacon, celery, carrot and mushrooms. Fry slowly for 7 minutes. Add the beef and fry for a further 5 minutes, breaking it up with a fork all the time. Add all the remaining ingredients and bring to the boil, stirring. Lower the heat, cover the pan and simmer very gently for 45 minutes, stirring occasionally.