*  Exported from  MasterCook  *
 
                            Spaghetti Bolognese
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian                          Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   olive oil
    1      medium        onion -- chopped
    1      large         lean ground beef
      1/2  small         carrot -- finely chopped
      1/2  stalk         celery -- finely chopped
    1      cup           dry white wine
      1/2  cup           milk
      1/8  teaspoon      nutmeg
    1      can           tomatoes -- whole and peeled
    1      cup           beef broth
    3      tablespoons   tomato paste
    1      teaspoon      salt
    1      teaspoon      dried basil -- crumbled
      1/2  teaspoon      dried thyme -- crumbled
    1                    bay leaf
    1      pound         perciatelli -- or spaghetti
                         boiling salted water
    1      cup           parmesan cheese -- freshly grated
 
 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.  Remo
 ve 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 freq
 uently, 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¨.
 
 
 
 
 
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