Bolognese Meat Sauce

Source: Vitality Magazine, Jan 1998

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 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
•  pasta

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.