Title: Bolognese Meat Sauce
Categories: Italian Pasta Sauce
Yield: 4 Servings

4	ts	Olive oil
1/2	c	Chopped onion
2		Garlic cloves, minced
1/4	c	Each minced carrot and celery
8	oz	Ground veal
1/2	c	Skim milk
2	c	Drained canned Italian tomatoes, finely chopped
1	ts	Salt

dash each pepper nad ground nutmeg

In heavy 1 1/2-quart saucepan heat oil; add onion and garlic and saute until onion is translucent. Add carrot and celery and saute for about 2 minutes; add veal and cook, stirring constantly with a fork, until meat is crumbly and loses its pink color. Add milk and 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.

Makes 4 servings, about 3/4 cup each.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

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