Bolognese meat sauce
4 servings
Ingredients
| Quantity | 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 |
Directions
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.