Recipe - Cucina Rustica: Spaghetti Bolognaise

3 tablespoon Vegetable oil
1 Onion, chopped
2 Garlic cloves, minced
1 Carrot, finely minced
1 Celery stalk, finely minced
1 pound Ground beef
1 cup White wine
One half cup Milk
1 One fourth teaspoon Salt
Three fourths teaspoon Pepper
pn Nutmeg
28 ounce Canned tomatoes, chopped
2 tablespoon Tomato paste
1 Bay leaf
12 ounce Spaghetti
Parmesan, freshly grated
Fresh parsley, chopped

In large heavy saucepan, heat oil over mediumlow 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 mediumhigh 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 810
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