* 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¨. - - - - - - - - - - - - - - - - - -