Pasta with Bolognese Sauce

Pasta with Bolognese Sauce

2 tablespoons olive oil
1 small onion, chopped fine
1 carrot, chopped fine
1 pound ground meat
1 cup milk
nutmeg to taste
1 cup dry white wine
a 28- to 32-ounce can whole tomatoes including juice

In large heavy saucepan sauté onion and carrot stirring 2 minutes. Add meat and cook, stirring, 2 minutes, or until meat is no longer pink. Season mixture with salt and pepper. Add milk and nutmeg and cook, stirring, until most milk is evaporated, about 10 minutes. Add wine and cook, stirring occasionally, until liquid is evaporated, about 10 minutes.

In a blender or food processor coarsely purée tomatoes with juice and stir into sauce. Cook sauce at a bare simmer, uncovered, stirring occasionally, 1 hour and 15 minutes (sauce will be thickened) and season with salt and pepper.

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