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Spaghetti Bolognese

pasta, beef - ground

3 tablespoons oil
1 onion; chopped
2 cloves garlic; minced
1 each carrot and stalk of celery; finely diced
1 pound extra lean ground beef
1 cup white wine
1/2 cup milk
1 1/4 teaspoons salt
3/4 teaspoon pepper
pinch nutmeg
1 can (28 oz) tomatoes; chopped
2 tablespoons tomato paste
1 bay leaf
12 ounces spaghetti
Parmesan cheese; freshly grated
fresh parsley; chopped

Heat oil over medium-high heat; cook onion, garlic, carrot and celery for 5 minutes. Add ground beef; cook, stirring, until beef id no longer pink. Do not brown. Drain off fat. Pour in wine; cook over medium-high heat 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 for 2 hours or until thickened. Discard bay leaf. Meanwhile, cook spaghetti al dente. Toss spaghetti with half sauce; top with the rest. Sprinkle with Parmesan cheese and parsley.

Contributor: Canadian Living Magazine

Yield: 4 servings

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