Bolognese Meat Sauce

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 ts Salt
dash each pepper and 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.

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