Ingredients

2 tbsp olive oil
1 medium onion – chopped
1 lb ground beef
½ small carrot – finely chopped
½ rib celery – finely chopped
1 cup dry white wine
½ cup milk
1/8 tsp ground nutmeg
1 can (14 ½ ounces) whole, peeled tomatoes, undrained
1 cup beef broth
3 tbsp tomato paste
1 tsp salt
1 tsp dried basil leaves
½ tsp dried thyme leaves
1/8 black pepper
1 bay leaf
1 lb uncooked spaghetti
1 cup freshly grated Parmesan cheese (about 3 oz)

 

The making of...

1. Heat the oil in large skillet over medium heat. Cook and stir onion until soft. Crumble beef into onion mixture. Brown 6 min., stirring to separate meat, or until meat just loses its pink colour. Spoon off and discard fat.

2. Stir carrot and celery into meat mixture; cook 2 min. over medium-high heat.

3. Stir in wine; cook 4 to 6 min. or until wine has evaporated.

4. Stir in milk and nutmeg; reduce heat to med. and cook 3 to 4 min. until milk has evaporated. Remove from heat.

5. Press tomatoes and juice through sieve into meat mixture; discard seeds.

6. Stir beef broth, tomato paste, salt, basil, thyme, pepper and bay leaf into tomato-meat mixture. Bring to a boil over med-high heat; reduce heat to low.

7. Simmer, uncovered, 1 to 1 ½ hours until most of the liquid has evaporated and sauce thickens, stirring frequently. Remove and discard bay leaf.

8. To serve, cook spaghetti in salted water 8 to 12 minutes, just until al dente; drain well.

9. Combine hot spaghetti and meat sauce in serving bowl; toss lightly.

10. Sprinkle with cheese.

Makes 4 to 6 servings.

Compliments to Chef Sid!