Prep 15 mins
Cook 1 hr 15 mins
Source: Vitality Magazine, Jan 1998
- 1 teaspoon olive oil
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 2 small carrots, finely chopped
- 12 ounces ground veal or 12 ounces ground pork or 12 ounces ground turkey
- 1 ounce prosciutto ham, minced
- 1 tablespoon tomato paste
- 1 cup dry white wine
- 1 cup evaporated skim milk
- 1 can peeled plum tomato, chopped
- 3 tablespoons Italian parsley, finely chopped (flat-leafed)
- 2 fresh basil leaves, thinly slivered
- 1 bay leaf
- 1 dash salt, to taste
- 1 dash pepper, to taste
- 1 dash fresh nutmeg, grated
- Heat the olive oil in a large, heavy saucepan.
- Add the onion, celery and carrots and cook over medium heat until lightly browned, about 5 minutes.
- Stir in the meat and prosciutto and cook until the mixture is crumbly and browned, 5-10 minutes.
- Add the tomato paste and wine after 4 minutes; bring to a boil.
- Reduce the heat and simmer the sauce about 5 minutes.
- Add 1/2 cup of the evaporated milk and simmer, about 5 minutes.
- Stir in the tomatoes, parsley, basil, bay leaf, salt and pepper.
- Reduce the heat and gently simmer for about 30-40 minutes.
- Stir in the remaining evaporated milk and continue simmering until the milk is absorbed.
- If sauce becomes too thick, add a little water.
- Add a dash of grated nutmeg; discard the bay leaf.
- Serve over pasta.