SPAGHETTI ALLA BOLOGNESE

SPAGHETTI ALLA BOLOGNESE image

Yield 4 Servings

Number Of Ingredients 19

2 tablespoons olive oil
1 medium onion, chopped
1 pound ground beef
1/2 small carrot, finely chopped
1/2 rib celery, finely chopped
1 cup dry white wine
1/2 cup milk
1/8 teaspoon ground nutmeg
1 41-oz can whole peeled tomatoes, undrained
1 cup beef broth
3 tablespoons tomato paste
1 teaspoon salt
1 teaspoon dried basil leaves, crushed
1/2 teaspoon dried thyme leaves, crushed
1/8 teaspoon pepper
1 bay leaf
1 pound uncooked dry spaghetti
1 cup freshly grated Parmesan cheese (about 3 ounces)
fresh thyme sprig, for garnish

Steps:

Heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until soft. Crumble beef into onion mixture. Brown 6 minutes, stirring to separate meat, or until meat just loses its pink color. Spoon off and discard fat. Stir carrot and celery into meat mixture; cook 2 minutes over medium-high heat. Stir in wine; cook 4 to 6 minutes until wine has evaporated. Stir in milk and nutmeg; reduce heat and cook 3 to 4 minutes until milk has evaporated. Remove from heat. Press tomatoes and juice through sieve into meat mixture; discard seeds. Stir beef broth, tomato paste, basil, thyme, pepper and bay leaf into tomato-meat mixture. Bring to a boil over medium-high heat; reduce heat to low. Simmer, uncovered, 1 to 1 1/2 hours until most of liquid has evaporated and sauce thickens, stirring frequently. Remove and discard bay leaf. To serve, cook spaghetti in large pot of boiling salted water 8 to 12 minutes just until al dente; drain well. Combine hot spaghetti and meat sauce in serving bowl; toss lightly. Sprinkle with cheese. Garnish, if desired.