Ragu Alla Bolognese

Ingredients

• 1 T olive oil
• 1 C finely chopped onion
• 1 C finely chopped celery
• 1/2 C finely chopped carrot
• 5-6 oz ground veal
• 5-6 oz ground pork
• 5-6 oz ground round
• 1 C white wine or substitute
• 1/2 t salt
• 1/2 t black pepper
• 1/4 t nutmeg
• 1 bay leaf
• 14-16 oz chicken broth
• 1- 10 3/4 oz can tomato puree
• 1 C whole milk
• 2 T minced fresh flat-leaf parsley
• parmesan cheese

Directions

Heat oil in large Dutch oven over medium heat.
Add onion, celery, & carrot and cook 8 minutes; stirring occ. Remove from pan.
Add ground meats; cook over medium heat until browned, stirring to crumble (the finer texture, the better). Add wine or substitute, salt, pepper, nutmeg, and bay leaf; bring to a boil. Cook 5 minutes then add onion mixture, broth, and tomato puree; bring to a simmer. Cook 1 hour, stirring occ.
Stir in milk and minced parsley; bring to a boil. Reduce heat and simmer 40 more minutes. Discard bay leaf.
Serve over your favorite pasta and sprinkle generously w/ parmesan cheese.

Makes 8 servings 1 1/2 C servings.

*any type of ground meat works well (about 1 lb)