Bolognese Spaghetti Sauce
From:	Jean-Claude B., Montreal, Quebec, Canada
Comments:	700 watt oven. Waiting time: none To save time, cook spaghetti in the usual manner while sauce cooks in microwave. Or, cook spaghetti in microwave, prepare sauce while pasta is waiting, then pour over cooked spaghetti. Reheat 8 ounces [250 ml] of spaghetti and sauce, covered with shredded Parmesan cheese, 2 or 3 minutes on 'HIGH'.
Servings:	4

8 ounces [227 g] ground beef 4 ounces [113 g] chicken livers, chopped 1 carrot, finely chopped 2 slices bacon, finely chopped 1 celery branch, finely chopped 1 small onion, finely chopped 1 clove of garlic, crushed 2 ounces [57 g] mushrooms, sliced 2 tablespoons [30 ml] tomato paste 1/2 cup [125 ml] red wine 8 ounces [250 ml] tomatoes, peeled and chopped Salt and pepper to taste 1 teaspoon [5 ml] oregano 1 teaspoon [5 ml] parsley, chopped Nutmeg to taste 3/8 cup [90 ml] 35% cream Shredded parmesan

Mix together ground beef chicken livers, carrot, bacon, celery, onion and garlic. Cover and cook 6 minutes on 'HIGH', stirring twice. Add remaining ingredients, except cream; cover and cook 5 minutes on 'HIGH', stirring twice. Uncover and mix well. Reduce power to 'MEDIUM' and continue cooking covered for 15 minutes, stirring twice. Meanwhile, cook spaghetti in usual manner. Incorporate cream to the sauce and heat 1 or 2 minutes on 'HIGH'. Pour sauce over cooked and drained spaghetti. Serve with shredded Parmesan cheese.