So the Cross does not merely tell us that God forgives, it tells us that that is God’s way of making forgiveness possible. It is the way in which we understand how God forgives. I will go further: How can God forgive and still remain God? – That is the question. The Cross is the vindication of God. The Cross is the vindication of the character of God. The Cross not only shows the love of God more gloriously than anything else, it shows His righteousness, His justice, His holiness, and all the glory of His eternal attributes. They are all to be seen shining together there. If you do not see them all you have not seen the Cross.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Italian	Italian, Main dishes	4	Servings

INGREDIENTS

2	tb	Olive oil
1	md	Onion; chopped
1	lg	Lean ground beef
1/2	sm	Carrot; finely chopped
1/2		Stalk celery; finely chopped
1	c	Dry white wine
1/2	c	Milk
1/8	ts	Nutmeg
1	cn	Tomatoes; whole and peeled
1	c	Beef broth
3	tb	Tomato paste
1	ts	Salt
1	ts	Dried basil; crumbled
1/2	ts	Dried thyme; crumbled
1		Bay leaf
1	lb	Perciatelli; or spaghetti
		Boiling salted water
1	c	Parmesan cheese; freshly grated

INSTRUCTIONS

Heat oil in a 12" noncorrosive skillet over medium heat.  Add onion; saute
until soft, about 4 - 5 minutes.  Cook, breaking up meat into fine pieces,
just until meat loses its raw color, about 6 minutes.  Do NOT brown meat.
Stir carrot and celery into meat mixture; cook over medium-high heat for 2
minutes.  Stir in wine; cook until wine is evaporated, 4 - 6 minutes. Stir
in milk and nutmeg; reduce heat to medium and cook until meat is
evaporated, about 3 - 4 minutes.  Remove from heat.
Press tomatoes and their liquid through a sieve into a bowl; discard seeds.
Stir sieved tomatoes, beef broth, tomato paste, salt, basil, thyme, pepper
and bay leaf into meat mixture.  Heat to boiling; reduce heat to low.
Simmer uncovered, stirring frequently, until most of the liquid is
evaporated and the sauce is thick, 1 - 1 1/2 hours.  Remove and discard bay
leaf.
Just before serving time, cook perciatelli or spaghetti in a large kettle
of boiling salted water just until al dente, 8 - 18 minutes depending on
thickness of pasta.  Drain well.  Ladle meat sauce over spaghetti in a
heated bowl.  Sprinkle cheese on top.
>From _Italian Cooking Class Cookbook_ by the Editors of Consumer Guide¨.
Posted to EAT-L Digest 02 Aug 96
Date:    Sat, 3 Aug 1996 16:56:12 -0600
From:    Ilene Warfield <ilenewar@STARNETINC.COM>

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