My favorite Italian sauce and well worth the effort!
1 T olive oil
1 C finely chopped onion
1 C finely chopped celery
1/2 C finely chopped carrot
5-6 oz ground veal
5-6 oz ground pork
5-6 oz ground round
1 C white wine or substitute
1/2 t salt
1/2 t black pepper
1/4 t nutmeg
1 bay leaf
14-16 oz chicken broth
1- 10 3/4 oz can tomato puree
1 C whole milk
2 T minced fresh flat-leaf parsley
Heat oil in large Dutch oven over medium heat.
Add onion, celery, & carrot and cook 8 minutes; stirring occ. Remove from pan.
Add ground meats; cook over medium heat until browned, stirring to crumble (the finer texture, the better). Add wine or substitute, salt, pepper, nutmeg, and bay leaf; bring to a boil. Cook 5 minutes then add onion mixture, broth, and tomato puree; bring to a simmer. Cook 1 hour, stirring occ.
Stir in milk and minced parsley; bring to a boil. Reduce heat and simmer 40 more minutes. Discard bay leaf.
Serve over your favorite pasta and sprinkle generously w/ parmesan cheese.
Makes 8 servings 1 1/2 C servings.
*any type of ground meat works well (about 1 lb)