Spaghetti Bolognese

Spaghetti Bolognese from Cafe Pierre in Manhattan Beach is rich with beef, garlic and herbs. (Glenn Koenig / Los Angeles Times / February 13, 2013)

Dear SOS: I read your articles every week, and I am finally writing to ask for a recipe, because my husband and I are crazy about the Bolognese sauce at Cafe Pierre in Manhattan Beach. Although this is a French restaurant, its sauce puts most Italian restaurants in the L.A. area to shame. I haven't been able to duplicate this one at home, so I need your help.

Denni Kopelan

Hermosa Beach

Dear Denni: Cafe Pierre was happy to share its take on this thick, rich meat sauce.

Spaghetti Bolognese

1 hour, 40 minutes. Serves 4 to 6

1/4 cup (½ stick) butter

1/4 cup extra-virgin olive oil

2 pounds ground beef

1 carrot, finely diced

1/2 onion, finely diced

2 ribs celery, finely diced

3 large cloves garlic, chopped

About 5 tablespoons (3 ounces) tomato paste

1/4 cup plus 2 tablespoons dry white wine

1/4 cup veal stock or beef broth

1 teaspoon fresh thyme

Salt and pepper to taste

1 pound spaghetti, cooked to dente

Grated Parmigiano Reggiano, to taste