"Bolognese Meat Sauce"
| Ingredients | | | 4 | teaspoon | olive oil | | | 1/2 | cup | onion, chopped | | | 2 | each | garlic cloves, minced | | | 1/4 | cup | carrot, minced | | | 1/4 | cup | celery, minced | | | 8 | oz | veal, ground | | | 2 | cup | tomatoes, drained canned italian, finely chopped | | | 1 | teaspoon | salt | | | 1 | ds | pepper | | | 1 | ds | nutmeg | | | | | |
Directions:
| In heavy 1 1/2-quart saucepan heat oil; add onion and garlic and saute
until onion is translucent. Add tomatoes. Stir for one minute then add the rest of the ingredients. Stir constantly with a fork, until meat is
crumbly and loses its pink color. 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.
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