Spaghetti With Sauce Bolognese (From New York Times)

• 1 cup dried white mushrooms
• 1 pound ground chuck
• 2 large onions, chopped
• 1/4 pound prosciutto, sliced very thin
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 cups Italian plum tomatoes
• 1 small can tomato paste
• 2 pounds spaghetti, cooked and drained
• Grated Parmesan cheese

1. 1. Wash the mushrooms well and soak in tepid water. When soft, chop fine and add to the meat.
2. 2. Saute the onions and prosciutto in the butter and oil over low heat until the onions are golden. Add the beef and mushroom mixture. Cook, stirring, until the meat is brown. Add the tomatoes and tomato paste and allow to simmer slowly, uncovered, about 1 hour, or until the sauce is thick.
3. 3. Serve over hot pasta with grated Parmesan on the side.

white mushrooms, ground chuck, onions, thin, butter, olive oil, italian plum tomatoes, tomato paste, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/spaghetti-with-sauce-bolognese-from-new-york-times-52903251 (may not work)