Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 medium onion -- chopped
1 large lean ground beef
1/2 small carrot -- finely chopped
1/2 stalk celery -- finely chopped
1 cup dry white wine
1/2 cup milk
1/8 teaspoon nutmeg
1 can tomatoes -- whole and peeled
1 cup beef broth
3 tablespoons tomato paste
1 teaspoon salt
1 teaspoon dried basil -- crumbled
1/2 teaspoon dried thyme -- crumbled
1 bay leaf
1 pound perciatelli -- or spaghetti
boiling salted water
1 cup parmesan cheese -- freshly grated
Heat oil in a 12" noncorrosive skillet over medium heat. Add onion; saute
until soft, about 4 - 5 minutes. Cook, breaking up meat into fine pieces,
just until meat loses its raw color, about 6 minutes. Do NOT brown meat.
Stir carrot and celery into meat mixture; cook over medium-high heat for 2
minutes. Stir in wine; cook until wine is evaporated, 4 - 6 minutes.
Stir in milk and nutmeg; reduce heat to medium and cook until meat is
evaporated, about 3 - 4 minutes. Remo
ve from heat.
Press tomatoes and their liquid through a sieve into a bowl; discard
seeds. Stir sieved tomatoes, beef broth, tomato paste, salt, basil,
thyme, pepper and bay leaf into meat mixture. Heat to boiling; reduce
heat to low. Simmer uncovered, stirring freq
uently, until most of the liquid is evaporated and the sauce is thick, 1 -
1 1/2 hours. Remove and discard bay leaf.
Just before serving time, cook perciatelli or spaghetti in a large kettle
of boiling salted water just until al dente, 8 - 18 minutes depending on
thickness of pasta. Drain well. Ladle meat sauce over spaghetti in a
heated bowl. Sprinkle cheese on top
.
>From _Italian Cooking Class Cookbook_ by the Editors of Consumer Guide®.
