Spaghetti alla Bolognese from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• 1 pound spaghetti
• salt
• freshly grated parmesan
• 1 stalk celery, finely chopped
• butter
• ½ pound sirloin of beef, minced
• 1 strip of lemon peel
• 1 bay leaf
• 4 tablespoons tomato concentrate
• ½ pint rich beef stock
• ¼ pint dry white wine
• salt, freshly ground black pepper and grated nutmeg
• 4 tablespoons double cream
• 1 onion, finely chopped
• ¼ pound fat salt pork or unsmoked bacon, finely chopped
• 2 carrots, finely chopped
• 4 tablespoons olive oil
• 2 tablespoons butter