| 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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