Bolognese Meat Sauce

• 1 teaspoon olive oil
• 1 medium onion, finely chopped
• 2 stalks celery, finely chopped
• 2 small carrots, finely chopped
• 12 ounces ground veal or 12 ounces ground pork or 12 ounces ground turkey
• 1 ounce prosciutto ham, minced
• 1 tablespoon tomato paste
• 1 cup dry white wine
• 1 cup evaporated skim milk
• 1 can peeled plum tomato, chopped
• 3 tablespoons Italian parsley, finely chopped (flat-leafed)
• 2 fresh basil leaves, thinly slivered
• 1 bay leaf
• 1 dash salt, to taste
• 1 dash pepper, to taste
• 1 dash fresh nutmeg, grated
• pasta

1. Heat the olive oil in a large, heavy saucepan.
2. Add the onion, celery and carrots and cook over medium heat until lightly browned, about 5 minutes.
3. Stir in the meat and prosciutto and cook until the mixture is crumbly and browned, 5-10 minutes.
4. Add the tomato paste and wine after 4 minutes; bring to a boil.
5. Reduce the heat and simmer the sauce about 5 minutes.
6. Add 1/2 cup of the evaporated milk and simmer, about 5 minutes.
7. Stir in the tomatoes, parsley, basil, bay leaf, salt and pepper.
8. Reduce the heat and gently simmer for about 30-40 minutes.
9. Stir in the remaining evaporated milk and continue simmering until the milk is absorbed.
10. If sauce becomes too thick, add a little water.
11. Add a dash of grated nutmeg; discard the bay leaf.
12. Serve over pasta.

olive oil, onion, stalks celery, carrots, ground veal, ham, tomato paste, white wine, milk, tomato, italian parsley, fresh basil, bay leaf, salt, pepper, fresh nutmeg, pasta

Taken from www.food.com/recipe/bolognese-meat-sauce-71474 (may not work)