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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.
- 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
- 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!
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.
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!!!
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.