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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Source: Vitality Magazine, Jan 1998 Ingredients:
1 teaspoon olive oil |
1 medium onion, finely chopped |
2 stalks celery, finely chopped |
2 small carrots, finely chopped |
12 ounces ground veal or 12 ounces ground pork or 12 ounces ground turkey |
1 ounce prosciutto ham, minced |
1 tablespoon tomato paste |
1 cup dry white wine |
1 cup evaporated skim milk |
1 can peeled plum tomato, chopped |
3 tablespoons italian parsley, finely chopped (flat-leafed) |
2 fresh basil leaves, thinly slivered |
1 bay leaf |
1 dash salt, to taste |
1 dash pepper, to taste |
1 dash fresh nutmeg, grated |
pasta |
Directions:
1. Heat the olive oil in a large, heavy saucepan.
2. Add the onion, celery and carrots and cook over medium heat until lightly browned, about 5 minutes.
3. Stir in the meat and prosciutto and cook until the mixture is crumbly and browned, 5-10 minutes.
4. Add the tomato paste and wine after 4 minutes; bring to a boil.
5. Reduce the heat and simmer the sauce about 5 minutes.
6. Add 1/2 cup of the evaporated milk and simmer, about 5 minutes.
7. Stir in the tomatoes, parsley, basil, bay leaf, salt and pepper.
8. Reduce the heat and gently simmer for about 30-40 minutes.
9. Stir in the remaining evaporated milk and continue simmering until the milk is absorbed.
10. If sauce becomes too thick, add a little water.
11. Add a dash of grated nutmeg; discard the bay leaf.
12. Serve over pasta.
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