Spaghetti Bolognese
| Yield: | 4 Servings |
| Categories: | Italian, Main Dishes |
| 2 | tb | Olive oil |
| 1 | md | Onion; chopped |
| 1 | lg | Lean ground beef |
| 1/2 | sm | Carrot; finely chopped |
| 1/2 | Stalk celery; finely chopped | |
| 1 | c | Dry white wine |
| 1/2 | c | Milk |
| 1/8 | ts | Nutmeg |
| 1 | cn | Tomatoes; whole and peeled |
| 1 | c | Beef broth |
| 3 | tb | Tomato paste |
| 1 | ts | Salt |
| 1 | ts | Dried basil; crumbled |
| 1/2 | ts | Dried thyme; crumbled |
| 1 | Bay leaf | |
| 1 | lb | Perciatelli; or spaghetti |
| Boiling salted water | ||
| 1 | c | Parmesan cheese; freshly grated |
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