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Title: Bolognese Meat Sauce
Yield: 4 Servings

Ingredients

      4 ts Olive oil
    1/2 c  Chopped onion
      2    Garlic cloves; minced
    1/4 c  minced carrot and; celery
      8 oz Ground veal
    1/2 c  Skim milk
      2 c  Drained canned Italian;
           -tomatoes, finely cho
      1 ts Salt
      1 ds pepper and ground nutmeg

Instructions

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.

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Per serving (excluding unknown items): 142 Calories; 8g Fat (54% calories
from fat); 12g Protein; 4g Carbohydrate; 47mg Cholesterol; 596mg Sodium

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Preparation Time: 0:00

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