Categories: Cooking Light, Ground Beef, Main Dish, Pasta Sauce

Ingredients

• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 1/2 cup finely chopped carrot
• 5 ounces ground veal
• 5 ounces ground pork
• 5 ounces ground round
• 1 cup dry white wine
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 bay leaf
• 1 (14 ounce) can fat free chicken broth
• 1 (10 3/4 ounce) can tomato puree
• 1 cup whole milk
• 2 tablespoons minced fresh flat leaf parsley
• 2 (9 ounce) packages fresh fettuccine
• 2 tablespoons grated fresh parmesan cheese
• parsley sprig

Directions

1. Heat oil in a large Dutch oven over medium heat; add in onion, celery, and carrot; cover and cook 8 minutes, stirring occasionally.

2. Remove onion mixture from pan; set aside.

3. Add veal, pork, and beef to pan; cook over medium heat, until browned, stir to crumble.

4. Add in wine, salt, pepper, nutmeg, and bay leaf; bring to a boil.

5. Cook 5 minutes; add in onion mixture, broth, and tomato puree; bring to a simmer.

6. Cook 1 hour, stirring occasionally.

7. Stir in milk and minced parsley; bring to a boil; decrease heat, and simmer 40 minutes; discard bay leaf.

8. Cook pasta in plenty of boiling salted water until al dente; drain.

9. Add pasta to meat sauce; toss to coat.

10. Sprinkle evenly with cheese; garnish with parsley sprigs, if desired.

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