Bolognese Meat Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 tsp: Olive oil,
1/2 cup: Chopped onion,
2: Garlic cloves, minced
1/4 cup: Each minced carrot and celery,
8 ounce: Ground veal,
1/2 cup: Skim milk,
2 cup: Drained canned Italian tomatoes, finely chopped
1 tsp: Salt,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp