| 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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