Bolognese Meat Sauce

• 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

1. In heavy 1 1/2-quart saucepan heat oil; add onion and garlic and saute until onion is translucent.
2. Add tomatoes.
3. Stir for one minute then add the rest of the ingredients.
4. Stir constantly with a fork, until meat is crumbly and loses its pink color.
5. Cook over low heat, stirring frequently, until some of liquid has evaporated, about 3 minutes; add remaining ingredients and bring to a boil.
6. Reduce heat and let simmer, stirring occasionally, until sauce is thick and creamy, about 30 minutes.

olive oil, onions, garlic, carrots, celery, veal ground, tomatoes, salt, black pepper, nutmeg

Taken from recipeland.com/recipe/v/bolognese-meat-sauce-265 (may not work)