Yield: 4 servings
|4 teaspoons||Olive oil|
|½ cup||Chopped onion|
|2 \N||Garlic cloves, minced|
|¼ cup||Each minced carrot and celery|
|8 ounces||Ground veal|
|½ cup||Skim milk|
|2 cups||Drained canned Italian tomatoes, finely chopped|
dash each pepper nad ground nutmeg In heavy 1½-quart saucepan heat oil; add onion and garlic and saute until onion is translucent. Add carrot and celery and saute for about 2 minutes; add veal and cook, stirring constantly with a fork, until meat is crumbly and loses its pink color. Add milk and cook over low heat, stirring frequently, until some of liquid has evaporated, about 3 minutes; add remaining ingredients and bring to a boil. Reduce heat and let simmer, stirring occasionally, until sauce is thick and creamy, about 30 minutes.
Makes 4 servings, about ¾ cup each.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.