Title: Bolognese meat sauce
 Categories: Italian, Pasta, Sauces, Meats
      Yield: 4 Servings
 
      4 ts Olive oil
    1/2 c  Chopped onion
      2    Garlic cloves, minced
    1/4 c  Each minced carrot and
           -celery
      8 oz Ground veal
    1/2 c  Skim milk
      2 c  Drained canned Italian
           -tomatoes, finely chopped
      1 ts Salt
 
  dash      each pepper nad ground nutmeg
  
  In heavy 1 1/2-quart saucepan heat oil; add onion and garlic and saute
  until onion is translucent.  Add carrot and celery and saute for
  about 2 minutes; add veal and cook, stirring constantly with a fork,
  until meat is crumbly and loses its pink color.  Add milk and 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.
  
  Makes 4 servings, about 3/4 cup each.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.