I Looooooove pasta! Any type of pasta. But, Pasta with Bolognese sauce is a little fattening to eat every week, if you know what I mean. So, to give this the "GO TO" stamp of approval, I need to lighten it up and get it done quickly. With a little tweeking, I was able to do it and my family requests is every week. Don't tell them I was able to sneak the veggies in there...shhhhh
You will need:
1 small onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 lb. ground chuck
salt and pepper
1 tsp. nutmeg or allspice
1 cup 2% milk (or 1%)
1 cup white wine
1 28 oz. can tomato sauce or crushed tomatoes
Serve with 1.5-2 lbs of cooked linguine
1. Melt the butter in a large saucepan over medium heat. Add onion, celery and carrot and cook it up, stirring it until veggies have softened up (about 5 minutes). Turn heat to high and add the beef. Cook it up while breaking it up with a spoon and until it is no longer pink. Season with sale, pepper, and nutmeg/allspice.
2. Pour in milk and wine and bring to a slow boil.. Lower the heat and simmer until most of liquid has evaporated (about 15 minutes). Stir in tomatoes. Cover and cook for about 20 - 30 minutes. Serve with linguine and fresh grated cheese.
Note: if you want to make it a more authentic Italian dish such as Sunday Sauce use whole milk instead of 2% milk. Also, before adding the tomato sauce, transfer mixture to a slow cooker. Stir in tomatoes, cover and cook on low for 4-6 hours. Remove cover and cook for 30 minutes longer. Serve with your cooked pasta.