Spaghetti Bolognese

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - chopped (medium)
1 tablespoon	15ml	Lean ground beef (large)
1/2 tablespoon	7.5ml	Carrot - finely chopped (small)
1/2		Celery - finely chopped
1 cup	237ml	Dry white wine
1/2 cup	118ml	Milk
1/8 teaspoon	0.6ml	Nutmeg
1		Tomatoes - whole and peeled
1 cup	237ml	Beef broth
3 tablespoons	45ml	Tomato paste
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Dried basil - crumbled
1/2 teaspoon	2.5ml	Dried thyme - crumbled
1		Bay leaf
1 lb	454g / 16oz	Perciatelli - or spaghetti
		Boiling salted water
1 cup	146g / 5.1oz	Parmesan cheese - freshly grated

Recipe Instructions

Heat oil in a 12" noncorrosive skillet over medium heat. Add onion; saute until soft, about 4 - 5 minutes. Cook, breaking up meat into fine pieces, just until meat loses its raw color, about 6 minutes. Do NOT brown meat.

Stir carrot and celery into meat mixture; cook over medium-high heat for 2 minutes. Stir in wine; cook until wine is evaporated, 4 - 6 minutes. Stir in milk and nutmeg; reduce heat to medium and cook until meat is evaporated, about 3 - 4 minutes. Remo ve from heat.

Press tomatoes and their liquid through a sieve into a bowl; discard seeds. Stir sieved tomatoes, beef broth, tomato paste, salt, basil, thyme, pepper and bay leaf into meat mixture. Heat to boiling; reduce heat to low. Simmer uncovered, stirring freq uently, until most of the liquid is evaporated and the sauce is thick, 1 - 1 1/2 hours. Remove and discard bay leaf.

Just before serving time, cook perciatelli or spaghetti in a large kettle of boiling salted water just until al dente, 8 - 18 minutes depending on thickness of pasta. Drain well. Ladle meat sauce over spaghetti in a heated bowl. Sprinkle cheese on top .

>From _Italian Cooking Class Cookbook_ by the Editors of Consumer Guide¨.

Source:
TVFN:BILL BOGGS CORNER TABLE SHOW #CT1A03

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