SPAGHETTI BOLOGNESE

PERINO'S
.

1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1/4 cup butter
1 pound very lean ground beef
1 cup good dry red wine
1 quart Brown Stock
2 cups Tomato Puree
1 1/2 teaspoons butter
Salt
1 pound No. 12 spaghetti
Grated Parmesan cheese

Sauté the onion, carrot, and celery in the 1/4 cup butter until they barely change color, then add the meat and sauté a minute or two longer.  Add the wine and simmer 10 to 15 minutes.  Add the brown stock and 1 cup of the tomato puree.  Simmer uncovered, stirring now and then, about 1 1/2 hours.

Meanwhile, melt the 1 1/2 teaspoons butter in a large skillet. Add the remaining tomato puree and heat thoroughly.  Cook the spaghetti in a large quantity of boiling salted water and drain it thoroughly.  Add the spaghetti to the puree in the skillet and toss it lightly to coat well.  Add the meat sauce.  Pour the spaghetti into a chafing dish and serve it at once.  Pass the cheese to sprinkle on the spaghetti after serving.  Makes 6 servings.