Title: Cucina Rustica: Spaghetti Bolognaise
Categories: Pastanoodle, Beef, Main dish, Italian
Yield: 4 Servings

3 tb Vegetable oil
1 Onion, chopped
2 Garlic cloves, minced
1 Carrot, finely diced
1 Celery stalk, finely diced
1 lb Ground beef
1 c White wine
1/2 c Milk
1 1/4 ts Salt
3/4 ts Pepper
pn Nutmeg
28 oz Canned tomatoes, chopped
2 tb Tomato paste
1 Bay leaf
12 oz Spaghetti
Parmesan, freshly grated
Fresh parsley, chopped

In large heavy saucepan, heat oil over medium-low heat; cook onion, garlic,
carrot and celery, stirring, for about 5 minutes or until softened.

Add beef; cook, stirring to break up, for about 10 minutes or just until no
longer pink, being careful not to brown. Drain off fat.

Pour in wine; increase heat to medium-high and cook, stirring occasionally,
until wine has evaporated. Add milk, salt, pepper and nutmeg; cook,
stirring, until milk has evaporated.

Add tomatoes, tomato paste and bay leaf; bring to boil. Reduce heat to low
and cook, stirring occasionally, for 2 hours or until thickened. Discard
bay leaf.

Meanwhile, in large pot of boiling salted water, cook spaghetti for 8-10
minutes or until tender but firm; drain well.

In warmed serving bowl, toss spaghetti with half of the sauce. Top with
remaining sauce. Sprinkle with Parmesan and parsley to taste.

Nutritional info not provided in article.

Source: Canadian Living magazine Oct 94 Presented in article by Daphna
Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian Living
Test Kitchen also appears in Canadian Living's Best Pasta book.

[-=PAM=-] PA_Meadows@msn.com

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