Title: Ragu Meat Sauce Bolognese Style*
Categories: Italian Pasta
Yield: 4 Servings

2	ts	Onion; chopped
3	ts	Olive oil
3	ts	Butter
2	ts	Celery; chopped
2	ts	Carrot; chopped
3/4	lb	Lean ground beef
1	c	Dry white wine
1/8	ts	Nutmeg
2	c	Canned Italian toamtoes chopped with juice

1. In a heavy deep pot put in chopped onion with oil and butter. Saute briefly over medium heat till onion is translucent. Add celery and carrot and cook gently for 2 minutes. 2. Add beef, crumbling with fork. Add salt, stir and cook till meat has lost red lolor. Add wine, turn to med.-high heat, and cook stirring occasionally, till wine has evaporated. 3. Turn the heat down to med. and add milk and nutmeg. Cook till milk has evaporated. Stir frequently. 4. When the milk has evaporated, add the tomatoes and stir thoroughly. When it begins to bubble, turn the heat down till the sauce cooks at the laziest simmer. Cook, uncovered for a minimum of 3 1/2 to 4 hours, stirring occasionally.

This can be kept in the firge for up to 5 days or frozen. SOURCE: Essentials of Classic It. Cooking Shared by Teresa Jans Formatted by E. Lamparelli

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