Name: Spaghetti Bolognese
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

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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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