| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Italian, Pasta, Sauces, Meats | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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