Recipe - Bolognese Meat Sauce

4 teaspoon Olive oil
One half cup Chopped onion
2 Garlic cloves, minced
One fourth cup Each minced carrot and
celery
8 ounce Ground veal
One half cup Skim milk
2 cup Drained canned Italian
tomatoes, finely chopped
1 teaspoon Salt

dash each pepper nad ground nutmeg

In heavy 1 1/2quart 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 Three fourths cup each.

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

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