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Bolognese Meat Sauce
| Ingredients | |||
| 4 | teaspoon | olive oil | |
| 1/2 | cup | onion, chopped | |
| 2 | each | garlic cloves, minced | |
| 1/4 | cup | carrot, minced | |
| 1/4 | cup | celery, minced | |
| 8 | oz | veal, ground | |
| 2 | cup | tomatoes, drained canned italian, finely chopped | |
| 1 | teaspoon | salt | |
| 1 | ds | pepper | |
| 1 | ds | nutmeg | |
Directions: | |||
| In heavy 1 1/2-quart saucepan heat oil; add onion and garlic and saute until onion is translucent. Add tomatoes. Stir for one minute then add the rest of the ingredients. Stir constantly with a fork, until meat is crumbly and loses its pink color. Cook over low heat, stirring frequently, until some of liquid has evaporated, about 3 minutes; add remaining ingredients and bring to a boil. Reduce heat and let simmer, stirring occasionally, until sauce is thick and creamy, about 30 minutes. | |||
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