Follow these steps for perfect results
butter
Unsalted
olive oil
Extra virgin
onions
finely chopped
lean bacon
in small pieces
carrot
chopped
celery
chopped
ground beef
coarsely ground
chicken livers
minced
tomato paste
dry white wine
beef stock
bay leaf
lemon peel
salt
to taste
black pepper
freshly ground, to taste
garlic
crushed
water
spaghetti
uncooked
cream
butter
Unsalted
parmesan cheese
freshly grated
parmesan cheese
freshly grated, for garnish
Heat butter and olive oil in a heavy skillet.
Add chopped onions and cook until soft, about 5 minutes.
Add bacon, chopped carrot, and celery; sauté until lightly browned (5-7 minutes).
Add coarsely ground beef and stir until coated with fat.
Add minced chicken livers, stir, and cook until the meat browns evenly (5-7 minutes).
Stir in tomato paste, white wine, beef stock, bay leaf, lemon peel, salt, pepper, and crushed garlic.
Cover and simmer for 40 minutes, stirring occasionally.
Remove bay leaf and lemon peel; simmer uncovered until the sauce thickens.
Cook spaghetti according to package directions (7-10 minutes); drain well.
Just before serving, add cream or half-and-half to the sauce; stir and heat through.
Place cooked spaghetti on a warm platter.
Dot with 4 tablespoons of butter and sprinkle with 4 tablespoons of grated Parmesan.
Serve the pasta with the meat sauce on the side or in the center of the platter.
Pass with additional freshly grated Parmesan, and enjoy!
Expert advice for the best results
For a richer flavor, add a splash of red wine vinegar towards the end of cooking.
Simmering the sauce longer will develop a deeper, more complex flavor.
Serve with a side of crusty bread to soak up the sauce.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance; flavor improves with time.
Serve in a shallow bowl, garnished with fresh parsley and a generous amount of Parmesan cheese.
Serve with a simple green salad.
Offer a variety of red wines.
Pairs well with the rich tomato sauce.
A lighter red that complements the beef.
Discover the story behind this recipe
A staple of Italian cuisine, often served on special occasions.
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