Bolognese Sauce

I was looking for the recipe of spaghetti bolognese last night for tonight's tea and found nice recipe.

• Ready In: 2 hrs 30 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 1  onion, chopped
• 1  lb  ground chuck
• 1⁄2 small carrot, pared and finely chopped
• 1⁄2 stalk celery, finely chopped
• 1  cup dry white wine
• 1⁄2 cup milk
• 1⁄4 teaspoon ground nutmeg
• 1 (400 g) can tomatoes or 1 (400 g) can fresh tomatoes
• 1  cup beef broth
• 3  tablespoons tomato paste
• 1  teaspoon salt
• 1  teaspoon basil or 3  leaves  chopped fresh basil
• 1⁄2 teaspoon thyme
• 1  dash pepper
• 1  bay leaf

Directions

1. Heat olive oil in a pan over medium heat.
2. Add onion; saut until soft, 4-5 minutes.
3. Add beef and cook, breaking up meat into fine pieces, until meat loses its raw colour, about 6 minutes (do not brown).
4. Stir carrot and celery into meat mixture; cook over medium-high heat 2 minutes.
5. Stir in wine and cook until wine is evaporated, 4-6 minutes.
6. Stir in milk and nutmeg; reduce heat to medium and cook until milk is evaporated'3-4 minutes.
7. Remove from heat.
8. Press tomatoes and their liquid through sieve into bowl; discard seeds.
9. Stir sieved tomatoes, beef broth, tomato paste, salt and seasonings into meat mixture.
10. Heat to boiling; reduce heat to low.
11. Simmer uncovered, stirring frequently, until most of the liquid had evaporated and sauce is thick, 1 to 1-1/2 hours. Remove and discard bay leaf.
12. Just before serving time, cook spaghetti in large kettle of boiling salted water just until al dente, 8-12 minutes; drain well.
13. Ladle meat sauce over spaghetti and sprinkle cheese on top!