Spaghetti Sauce Bolognese
|Dry white mushrooms||1 Cup (16 tbs)|
|Ground chuck||1 Pound|
|Onions||2 Large, chopped|
|Prosciutto||1⁄4 Pound, sliced very thin|
|Sweet butter||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Canned italian plum tomatoes||4 Cup (64 tbs)|
|Tomato paste||5 Ounce (1 Small Can)|
1. Wash the mushrooms well and soak in tepid water. When soft, chop fine and add to the meat.
2. Saute the onions and prosciutto in the butter and oil over low heat until the onions are golden. Add the mixture of raw beef and mushrooms. Cook, stirring, until the meat has browned. Add the tomatoes and tomato paste and allow to simmer slowly, uncovered, about two hours, or until the sauce is thick.