Bolognese meat sauce

Yield: 4 servings

Measure Ingredient
4 teaspoons Olive oil
½ cup Chopped onion
2 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
1 teaspoon Salt

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.

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