Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta
Sauces Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
1/2 c Skim milk
2 c Drained canned Italian
-tomatoes, finely chopped
1 t Salt
dash each pepper nad ground nutmeg
In heavy 1 1/2-quart saucepan heat oil; add onion and
garlic and saute until onion is translucent. Add
carrot and celery and saute 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.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by
Fred Peters.
