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Serves 6

• 5 ounces lean steak
• 2 tablespoons olive oil
• 1/3 cup finely chopped bacon
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1-2 stalks celery, finely chopped
• 1 whole clove
• 6 tablespoons canned tomato puree
• 2 tablespoons white wine
• salt

Finely chop the steak.
Heat the oil in a deep pan.

Add the bacon and cook over low heat stirring occasionally for 5 minutes. Add the steak, onion, carrot, celery and clove season with salt and cook stirring frequently for about 10 minutes until the meat is browned and the vegetables have softened.

Stir in the tomatoes and wine cover and simmer gently for 10 minutes.

Note: This sauce is enough for 11 ounces Spaghetti. Toss the freshly cooked pasta in 1 generous cup light cream and the bolognese sauce and serve with freshly grated Parmesan cheese.


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