SPAGHETTI WITH SAUCE BOLOGNESE (FROM NEW YORK TIMES)
Steps:
- 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 beef and mushroom mixture. Cook, stirring, until the meat is brown. Add the tomatoes and tomato paste and allow to simmer slowly, uncovered, about 1 hour, or until the sauce is thick. 3. Serve over hot pasta with grated Parmesan on the side.
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