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Title: Spaghetti Bolognese
Yield: 1

Ingredients

      3 tb oil
      1 ea onion; chopped
      2 ea cloves garlic; minced
      1 ea carrot and stalk of celery;
           -finely diced
      1 lb extra lean ground beef
      1 c  white wine
    1/2 c  milk
  1 1/4 ts salt
    3/4 ts pepper
      1 pn nutmeg
      1 cn (28 oz) tomatoes; chopped
      2 tb tomato paste
      1 ea bay leaf
     12 oz spaghetti
      1    parmesan cheese; freshly
           -grated
      1    fresh parsley; chopped

Instructions

Heat oil over medium-high heat; cook onion, garlic, carrot
and celery for 5 minutes. Add ground beef; cook, stirring, until beef id
no longer pink. Do not brown. Drain off
fat. Pour in wine; cook over medium-high heat until evaporated.
Add milk, salt, pepper and nutmeg; cook until milk has
evaporated.Add tomatoes, tomato paste and bay leaf, bring to boil.
Reduce heat to low; cook, stirring for 2 hours or until thickened.
Discard bay leaf. Meanwhile, cook spaghetti al dente. Toss spaghetti with
half sauce; top with the rest. Sprinkle with Parmesan cheese and parsley,
to taste.

Contributor: Canadian Living Magazine

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