A traditional meat, vegetable, tomato and cream based pasta sauce.
Heat butter and olive oil in a large, thick-bottomed frying pan; add finely chopped fat salt pork (or unsmoked bacon), onion, carrots, and celery, and saute over medium heat, stirring occasionally, until meat browns.
Stir in raw minced beef and brown evenly, stirring continuously.
Add lemon peel, bay leaf, tomato concentrate, beef stock and dry white wine, and season to taste with salt, freshly ground black pepper and nutmeg.
Cover pan and simmer the sauce very gently for ½ hour, stirring occasionally.
Remove lemon peel and bay leaf, and simmer, uncovered, for ½ hour, or until sauce has thickened slightly.
Add cream and simmer for 2 to 3 minutes more.
Serve Bolognese Sauce over fresh pasta with freshly grated Parmesan cheese. Dot with butter.
By Alex Gibbons