6 dried mushrooms
1/3 c. butter
1/3 c. minced lean ham
1/3 c. finely chopped carrot
1/3 c. finely chopped onion
1 lb. ground lean beef
2 tbsp. tomato paste
1 strip lemon peel
Pinch of nutmeg
1 c. beef stock
1/2 c. dry white wine
1/4 c. whipping cream

Rinse mushrooms, then reconstitute them by pouring enough boiling water over them to cover (about 1/3 to 1/2 cup). Soak for 20 to 30 minutes, reserving them and their liquid.

Melt butter in large saucepan. add ham, carrot, and onion. Stir and cook for 3 or 4 minutes.

Add ground beef and brown over medium heat, stirring occasionally. Add the mushrooms and their liquid plus tomato paste, lemon peel, nutmeg, beef stock, and white wine.

Partially cover and simmer slowly for 1 hour. Remove from heat, take out lemon peel and stir in the whipping cream just before serving.

This recipe yields approximately 2 cups of sauce and fills the kitchen with the most wonderful aroma. Serve with spaghetti and ENJOY.