Spaghetti with Sauce Bolognese
The long, slow cooking of the sauce gives it a silky texture and rich flavor. One of the flavor secrets is the addition of nutmeg. Lots of Italian cooks will also add a teaspoon of instant espresso powder, another "secret ingredient".
  • 3/4 pound lean top round, cut into cubes
  • 3 tablespoons olive oil
  • 1/3 cup finely chopped onion
  • 1/3 cup chopped carrot
  • 1/3 cup chopped celery
  • 3/4 teaspoon salt
  • 1 cup dry white wine
  • 1 cup milk
  • 1/4 teaspoon ground nutmeg
  • 2-1/4 cups canned plum tomatoes, chopped with their juice
  • 12 ounces spaghetti

1. In food processor, grind beef until coarsely ground (it should still have some texture, and not be pasty).

2. In large nonstick skillet, heat oil over low heat. Add onion and cook 7 minutes or until soft and translucent. Add carrot and celery and cook 2 minutes.

3. Stir in beef. Sprinkle with salt, increase heat to medium, and cook 5 minutes or until no longer pink. Add wine and cook 7 minutes or until almost evaporated Add milk, 2 tablespoons at a time, until it has all been absorbed.

4. Stir in tomatoes, reduce heat to a very gentle simmer, partially cover and cook 1 hour, stirring frequently and adding a little more milk if mixture is becoming too dry.

5. Meanwhile, in large pot of boiling salted water, cook pasta according to package directions; drain. Transfer to large bowl, toss with sauce and serve.

Nutritional Information
Per serving: 663 calories, 20.9g total fat, 5.6g saturated fat, 11.2g monounsaturated fat, 1.9g polyunsaturated fat, 4.1g dietary fiber, 33g protein, 75g carbohydrate, 59mg cholesterol, 730mg sodium.
Good source of: iron, magnesium, potassium, selenium, vitamin B6, vitamin B12.

Date Published: 09/19/2005 > Printer-friendly Version

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