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Categories:Viewed: 43 - Published at: 7 years ago
Ingredients
- 4 teaspoons olive oil
- 1/2 cup onions chopped
- 2 each garlic cloves minced
- 1/4 cup carrots minced
- 1/4 cup celery minced
- 8 ounces veal ground
- 2 cups tomatoes drained canned italian, finely chopped
- 1 teaspoon salt
- 1 dash black pepper
- 1 dash nutmeg
Method
- In heavy 1 1/2-quart saucepan heat oil; add onion and garlic and saute until onion is translucent.
- Add tomatoes.
- Stir for one minute then add the rest of the ingredients.
- Stir constantly with a fork, until meat is crumbly and loses its pink color.
- 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.
