1 tbs olive oil
1 cup finely chopped onion
1 cup finely chopped celery
½ cup finely chopped carrot
5 oz each of ground veal, ground pork and ground round (I use ½ lb of pork and ½ lb of ground round)
1 cup dry white wine
½ tsp salt
½ tsp black pepper
¼ tsp ground nutmeg
1 bay leaf
1 (14 ½ oz) can fat-free, less-sodium chicken broth
1 (10 ¾ oz) can tomato puree
1 cup whole milk
2 tbs minced fresh flat-leaf parsley
2 (9 oz) packages fresh fettuccine, cooked and drained (I use whole wheat angle hair pasta)
2 tbs grated fresh Parmesan cheese
Heat oil in large Dutch oven over medium heat. Add onion, celery and carrot, cover and cook 8 minutes, stirring occasionally. Remove onion mixture from pan.
Add veal, pork and beef to pan, cook over medium heat until browned, stirring to crumble. Add wine, salt, pepper, nutmeg and bay leaf, bring to a boil. Cook 5 minutes. Add the onion mixture, broth, and tomato puree, bring to a simmer. Cook 1 hour, stirring occasionally.
Stir in milk and minced parsley, bring to a boil. Reduce heat, and simmer 40 minutes. Discard bay leaf.
Add pasta, and toss to coat. Sprinkle evenly with cheese.
Yield: 8 servings (serving size 1 ½ cups)