4 tbsp. butter
4 tbsp. olive oil
3/4 c. finely chopped salt pork or fat bacon
1 onion, finely chopped
2 carrots, finely chopped
1 stalk celery, finely chopped
1/2 lb. ground round beef
1 strip lemon peel
1 bay leaf
1/2 c. tomato puree
1 1/4 c. rich beef stock
2/3 c. dry white wine
Salt, freshly ground pepper, and grated nutmeg
1/2 c. heavy cream
1 lb. linguine
Freshly grated Parmesan
Butter

Heat butter and olive oil in a large thick-bottomed frying pan; add finely chopped fat salt pork (or fat bacon), onion, carrots and celery; saute over a medium heat, stirring occasionally. Stir in ground beef and brown evenly, stirring continuously. Add lemon peel, bay leaf, tomato puree, beef stock and dry white wine; season to taste with salt, freshly ground black pepper and nutmeg.

Cover pan and simmer gently for half an hour, stirring occasionally. Remove lemon peel and bay leaf and simmer, uncovered, for another half hour, or until sauce has thickened slightly. Add cream and simmer for 2 to 3 minutes more. Cook linguine in boiling, salted water al dente. Drain and serve the Bolognese Sauce and freshly grated Parmesan. Serves 6.