| 4 ts Olive oil
1/2 c Chopped onion 2 Garlic cloves, minced 1/4 c Each minced carrot and celery 8 oz Ground veal |
dash each pepper and ground nutmeg
1/2 c Skim milk 2 c Drained canned Italian tomatoes, finely chopped 1 ts Salt |
In heavy 1 1/2 quart saucepan heat oil; add onion and garlic and sauté until onion is translucent. Add carrot and celery and sauté for about 2 minutes; add veal and cook, stirring constantly with a fork, until meat is crumbly and loses its pink color. Add milk and cook over low heat, stirring frequently, until some of liquid has evaporated, about 3 minutes; add remaining ingredients and bring to a boil. Reduce heat and let simmer, stirring occasionally, until sauce is thick and creamy, about 30 minutes.
Makes 4 servings, about 3/4 cup each.
