A yummy meat sauce

Spaghetti Alla Bolognese
Favorite Brand Name 365 Pasta Recipes Copyright 1997

2 tablespoons olive oil
1 medium onion, chopped
1 pound ground beef
½ small carrot, finely chopped I used a handful of baby carrots
½ rib celery, finely chopped I used closer to a full rib
1 cup dry white wine
½ cup milk
1/8 teaspoon ground nutmeg
1 can (14 ½ ounces) whole, peeled tomatoes, undrained
1 cup beef broth
3 tablespoons tomato paste
1 teaspoon salt
1 teaspoon dried basil leaves
½ teaspoon dried thyme leaves
1/8 teaspoon black pepper
1 bay leaf
1 pound uncooked dry spaghetti I used Dreamfields
1 cup freshly grated Parmesan cheese (about 3 ounces) I only used about 1/3 cup, maybe less

1. Heat the oil in large skillet over medium heat. Cook and stir onion until soft. Crumble beef into onion mixture. Brown 6 minutes, stirring to separate meat, or until meat just loses it’s pink color. Spoon off and discard fat.
2. Stir carrot and celery into meat mixture; cook 2 minutes over medium-high heat. Stir in wine; cook 4 to 6 minutes or until wine has evaporated. Stir in milk and nutmeg; reduce heat to medium and cook 3 to 4 minutes until milk has evaporated. Remove from heat.
3. Press tomatoes and juice through sieve into meat mixture; discard seeds.
4. Stir beef broth, tomato paste, salt, basil, thyme, pepper and bay leaf into tomato-meat mixture. Bring to a boil over medium-high heat; reduce heat to low. Simmer, uncovered, 1 to 1 ½ hours until most of the liquid has evaporated and sauce thickens, stirring frequently. Remove and discard bay leaf.
5. To serve, cook spaghetti in large pot of boiling salted water 8 to 12 minutes just until al dente; drain well. combine hot spaghetti and meat sauce in serving bowl; toss lightly. Sprinkle with cheese.

Makes 4 to 6 servings.

This recipe had a few steps but it wasn't too complicated. It was definitely worth it - this was a very flavorful meat sauce. I made the sauce the night before and reheated it before adding it to the pasta. All three of us enjoyed it. Next time I'll double the recipe and try freezing half.

Tonight we're having Ham and Egg Enchiladas again. I used sweet onion, green and yellow peppers this time. I also boosted the nutritional content by using whole wheat tortillas. I can't wait. I just wish I didn't have to run the oven since it's getting warm here. But they're so good.

Question of the Day: Do you spend less time on the internet in the spring and summer?