Fettuccine Alla Bolognese

• 2 tablespoon of olive oil
• 1 cup of finely chopped onions
• 1 cup of finely chopped celery
• 1 cup of finely chopped carrot
• 8 ounces of ground beef (round)
• 8 ounces of ground veal
• 8 ounces of ground pork
• 1 1/2 cup of white wine
• 1 teaspoon of salt
• 1/4 teaspoon of nutmeg
• 1/2 teaspoon of black pepper
• 2 small bay leaf
• 2 cups of can tomato puree
• 1 cup of whole milk
• 1/2 cup of cream
• 2 tablespoon of finely chopped Italian parsley
• 3 tablespoon of grated Parmagiano cheese
• 1 pound of fresh fettuccine or package fresh

1. Heat the olive oil in a large Dutch oven over medium heat. Add onions, celery and carrots, cook for 10 minutes and stir often. Add the beef, veal and pork to the pan. Cook over medium heat until browned, stir until the meat completely crumbles. Add the wine, salt and pepper, nutmeg and the bay leaf. Bring to a gentle boil. Reduce heat, and simmer for 50 minutes. Remove the bay leaf and set aside.
2. Boil the pasta, drain it and add to the sauce. Toss the pasta until fully coated. Sprinkle with the Parmigiano cheese and enjoy.

olive oil, onions, celery, carrot, ground beef, ground veal, ground pork, white wine, salt, ubc, black pepper, bay leaf, tomato puree, milk, of cream, italian parsley, cheese, fresh fettuccine

Taken from www.epicurious.com/recipes/member/views/fettuccine-alla-bolognese-1240194 (may not work)