Title: Bolognese Meat Sauce
Categories: Italian, Pasta, Sauces, Meats
Yield: 4 Servings

4 ts Olive oil
1/2 c Chopped onion
2 Garlic cloves, minced
1/4 c Each minced carrot and
-celery
8 oz Ground veal
1/2 c Skim milk
2 c Drained canned Italian
-tomatoes, finely chopped
1 ts Salt

dash each pepper nad ground nutmeg

In heavy 1 1/2-quart saucepan heat oil; add onion and garlic and saute
until onion is translucent. Add carrot and celery and saute for about 2
minutes; add veal and cook, stirring constantly with a fork, until meat is
crumbly and loses its pink color. Add milk and 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.

Makes 4 servings, about 3/4 cup each.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini