Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

Source: Vitality Magazine, Jan 1998

Ingredients Nutrition

Directions

  1. Heat the olive oil in a large, heavy saucepan.
  2. Add the onion, celery and carrots and cook over medium heat until lightly browned, about 5 minutes.
  3. Stir in the meat and prosciutto and cook until the mixture is crumbly and browned, 5-10 minutes.
  4. Add the tomato paste and wine after 4 minutes; bring to a boil.
  5. Reduce the heat and simmer the sauce about 5 minutes.
  6. Add 1/2 cup of the evaporated milk and simmer, about 5 minutes.
  7. Stir in the tomatoes, parsley, basil, bay leaf, salt and pepper.
  8. Reduce the heat and gently simmer for about 30-40 minutes.
  9. Stir in the remaining evaporated milk and continue simmering until the milk is absorbed.
  10. If sauce becomes too thick, add a little water.
  11. Add a dash of grated nutmeg; discard the bay leaf.
  12. Serve over pasta.

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