Spaghetti with Bolognese sauce

Spaghetti with Bolognese sauce

2 tablespoons extra virgin olive oil

1 small onion, peeled and chopped

1 stick celery, chopped

1 small carrot, peeled and chopped

1 clove garlic, chopped

350g lean beef mince

salt and pepper

½ cup dry white wine (or stock)

6 tablespoons milk

1/8 teaspoon ground nutmeg

1 x 400g can diced tomatoes

350g spaghetti

grated parmesan, to serve

 

Heat olive oil in a large saucepan over medium heat and add onion, celery and carrot. Stir until onion is transparent then add garlic and beef. Use a wooden spoon to break up any lumps of beef and stir until meat is browned. Add salt and pepper and white wine and cook until wine has evaporated. Reduce heat and add milk, nutmeg and tomatoes and stir well. When mixture simmers turn heat to very low and cook for at least one hour, stirring occasionally.

Cook pasta in plenty of lightly salted boiling water until al dente. Drain and serve with sauce. Top with grated parmesan.

Serves 4.