Ingredients
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12 oz spaghetti
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1/2 stick butter
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1 (3 oz) pkg sliced prosciutto
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1 lb 85% lean ground beef
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1/2 (16 oz) pkg carrots, diced
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3 stalks celery, diced
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1 large onion, diced
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2 cloves garlic, chopped
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1/3 cup red wine
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3/4 (28 oz) can crushed tomatoes
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1 small bunch fresh basil
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1/2 cup grated Parmesan cheese
Steps
1
Cook the spaghetti according to the package directions until al dente. Meanwhile, heat the sauce over low heat. Pick basil leaves from stems.
2
Heat butter in a large, heavy pot and sauté the prosciutto for 4 min. Add the ground beef and cook until no longer pink, about 8 min., using a spoon to break up any lumps. Using a slotted spoon, transfer the meat to a bowl.
3
Sauté the carrots, celery, onion and garlic in the remaining butter for 5 min. Add the meat mixture, wine and tomatoes.
4
Bring to a boil, partially cover and simmer on low heat for 1 hour, stirring occasionally. Add a little water if the sauce becomes too dry. Season with salt and pepper.
5
Serve the spaghetti topped with bolognese sauce and sprinkled with basil leaves and grated cheese.
