Cucina rustica: spaghetti bolognaise

Yield: 4 Servings

Measure Ingredient
3 tablespoons Vegetable oil
1 \N Onion, chopped
2 \N Garlic cloves, minced
1 \N Carrot, finely diced
1 \N Celery stalk, finely diced
1 pounds Ground beef
1 cup White wine
½ cup Milk
1¼ teaspoon Salt
¾ teaspoon Pepper
\N pinch Nutmeg
28 ounces Canned tomatoes, chopped
2 tablespoons Tomato paste
1 \N Bay leaf
12 ounces Spaghetti
\N \N Parmesan, freshly grated
\N \N Fresh parsley, chopped

In large heavy saucepan, heat oil over medium-low heat; cook onion, garlic, carrot and celery, stirring, for about 5 minutes or until softened.

Add beef; cook, stirring to break up, for about 10 minutes or just until no longer pink, being careful not to brown. Drain off fat.

Pour in wine; increase heat to medium-high and cook, stirring occasionally, until wine has evaporated. Add milk, salt, pepper and nutmeg; cook, stirring, until milk has evaporated.

Add tomatoes, tomato paste and bay leaf; bring to boil. Reduce heat to low and cook, stirring occasionally, for 2 hours or until thickened. Discard bay leaf.

Meanwhile, in large pot of boiling salted water, cook spaghetti for 8-10 minutes or until tender but firm; drain well.

In warmed serving bowl, toss spaghetti with half of the sauce. Top with remaining sauce. Sprinkle with Parmesan and parsley to taste.

Nutritional info not provided in article.

Source: Canadian Living magazine Oct 94 Presented in article by Daphna Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian Living Test Kitchen also appears in Canadian Living's Best Pasta book.

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