Spaghetti bolognese

Yield: 4 servings

Measure Ingredient
3 tablespoons Vegetable oil
1 each Onion, chopped
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 eaches Cloves garlic, minced
2 tablespoons Tomato paste
1 each Bay leaf
12 ounces Spaghetti
\N \N Freshly grated parmesan cheese
\N \N Chopped fresh parsley

1 EACH: CARROT AND STALK CEL

In large saucepan, heat oil over medium low heat. Cook onion, garlic, carrot and celery for 5 minutes. Add ground beef and cook, stirring for 10 minutes or until no longer pink. Do not brown. Drain off fat. Pour in wine, cook over medium high heat, stirring 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 occasionally, for 2 hours, or until thickened. Discard bay leaf. Meanwhile, in 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 chpped parsley to taste. Makes 4 servings. Origin: Canadian Living, October 1994. Shared by: Sharon Stevens, Sept/94.

Submitted By SHARON STEVENS On 09-30-94

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