Prep 30 mins
Cook 1 hr 40 mins
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 1⁄2 cup finely chopped carrot
- 5 ounces ground veal
- 5 ounces ground pork
- 5 ounces ground round
- 1 cup dry white wine
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon ground nutmeg
- 1 bay leaf
- 1 (14 ounce) can fat free chicken broth
- 1 (10 3/4 ounce) can tomato puree
- 1 cup whole milk
- 2 tablespoons minced fresh flat leaf parsley
- 2 (9 ounce) packages fresh fettuccine
- 2 tablespoons grated fresh parmesan cheese
- parsley sprig
- Heat oil in a large Dutch oven over medium heat; add in onion, celery, and carrot; cover and cook 8 minutes, stirring occasionally.
- Remove onion mixture from pan; set aside.
- Add veal, pork, and beef to pan; cook over medium heat, until browned, stir to crumble.
- Add in wine, salt, pepper, nutmeg, and bay leaf; bring to a boil.
- Cook 5 minutes; add in onion mixture, broth, and tomato puree; bring to a simmer.
- Cook 1 hour, stirring occasionally.
- Stir in milk and minced parsley; bring to a boil; decrease heat, and simmer 40 minutes; discard bay leaf.
- Cook pasta in plenty of boiling salted water until al dente; drain.
- Add pasta to meat sauce; toss to coat.
- Sprinkle evenly with cheese; garnish with parsley sprigs, if desired.
I had found this recipe in the Cooking Light archives and quite enjoyed it! There is some prep work involved, but it does make up a wonderful sauce. I do recommend this recipe