3 tb oil
1 onion, chopped
2 cloves garlic, minced
1 carrot, finely diced
1 stalk celery, finely diced
1 lb extra lean ground beef
1 c white wine
1/2 c milk
1 1/4 ts salt
3/4 ts pepper
28 oz can tomatoes, chopped
2 tb tomato paste
1 bay leaf
12 oz spaghetti
1 Parmesan cheese, freshly grated
1 fresh parsley, chopped
Heat oil over medium-high heat, cook onion, garlic, carrot and
celery for 5 minutes. Add ground beef, cook, stirring, until beef
id no longer pink. Do not brown. Drain off fat. Pour in wine, cook
over medium-high heat until evaporated.
Add milk, salt, pepper and nutmeg, cook until milk has evaporated.
Add tomatoes, tomato paste and bay leaf, bring to boil.
Reduce heat to low, cook, stirring for 2 hours or until thickened.
Discard bay leaf. Meanwhile, cook spaghetti al dente. Toss spaghetti
with half sauce, top with the rest. Sprinkle with Parmesan cheese
and parsley, to taste.