Dame Joan Collin's legendary Spaghetti Bolognese.
- 2 lbs. Ground Beef
- 2 lbs. Ground Veal
- 2 lbs. Ground Pork
- Brown in skillet in olive oil
- 3 finely chopped onions
- 1lb chopped mushrooms
- 4 cans peeled tomatoes
- 4 cans tomato paste
- Salt to taste
- Bay leaves
- Worcestershire sauce
- Garlic salt
- Lots of good California red wine
My “Spag-Bol” as I recall has been a favorite of my family since my children were born. It reminds me of large family get-togethers where everyone is happy, content...and replete.
1. Brown ground beef, veal and pork in skillet in olive oil.
2. Add the remaining ingredients and simmer for at least six hours.
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