Mom'S Lasanga Part 2

• 1 T. Oil
• 3 T. Butter
• 1/2 C. Chopped Onion
• 2/3 C. Chopped Celery
• 2/3 C. Chopped Carrot
• 1 LB. Ground turkey,chicken or beef
• Salt and Pepper to taste
• Pinch of Nutmeg
• 1 C. White Wine
• 14 OZ. Canned italian tomatoes cut up with Juice

1. Put butter and onion in put and heat to medium. Cook and stir until onion is translucent, then add the celery and carrot. Cook for 2 minutes, stirring veggies to coat them well.
2. Add the meat, large pinch of salt and pepper. Crumble the meat with a fork, stir welland cook till meat is cooked.
3. Add the melk, let simmer gently stirring freqently, until it has bubbled away, then add the pinch of nutmeg.
4. Add the wine, let simmer till evaporated then add the tomatoes, stir until coated well.
5. Then turn down the heat so the meat sauce cooks very slowly, with just small bubbles break through the surface. Cook, uncovered for 3 hours. (you can cook less if pressed for time.)
6. If you find the sauce is drying out,cover partially with lid.
7. Remove from heat and season with more salt if needed.

oil, butter, onion, celery, carrot, ground turkey, salt, nutmeg, white wine, italian tomatoes

Taken from www.epicurious.com/recipes/member/views/moms-lasanga-part-2-50020088 (may not work)