Ragù Alla Bolognese With Fettuccine

• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 1/2 cup finely chopped carrot
• 5 ounces ground veal
• 5 ounces ground pork
• 5 ounces ground round
• 1 cup dry white wine
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 bay leaf
• 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
• 1 (10 3/4-ounce) can tomato puree
• 1 cup whole milk
• 2 tablespoons minced fresh flat-leaf parsley
• 2 (9-ounce) packages fresh fettuccine, cooked and drained
• 2 tablespoons grated fresh Parmesan cheese
• Parsley sprigs (optional)

1. Heat oil in a large Dutch oven over medium heat. Add onion, celery, and carrot; cover and cook 8 minutes, stirring occasionally. Remove onion mixture from pan.
2. Add veal, pork, and beef to pan; cook over medium heat until browned, stirring to crumble. Add wine, salt, pepper, nutmeg, and bay leaf; bring to a boil. Cook 5 minutes. Add the onion mixture, broth, and tomato puree; bring to a simmer. Cook 1 hour, stirring occasionally.
3. Stir in milk and minced parsley; bring to a boil. Reduce heat, and simmer 40 minutes. Discard bay leaf. Add pasta, and toss to coat. Sprinkle evenly with cheese. Garnish with parsley sprigs, if desired.

olive oil, onion, celery, carrot, ground veal, ground pork, ground round, white wine, salt, black pepper, ground nutmeg, bay leaf, chicken broth, tomato puree, milk, parsley, fresh fettuccine, parmesan cheese, parsley

Taken from www.myrecipes.com/recipe/rag-alla-bolognese-with-fettuccine (may not work)