is one of the recipes that has been provided by
Shirley Cline from San Fransisco. Shirley said:
is one of three Bolognese style sauces that
I have sent for everyone to try".
1 small onion, diced
1 small celery stalk, diced
1 small carrot, diced
1/2 lb. ground beef
1/2 cup white wine
1/2 cup milk
1 (15 oz.) can tomato puree
3/4 tsp. salt
1/2 tsp. sugar
1/8 tsp. pepper
3 quart saucepan over medium low heat, in
hot margarine, cook onion, celery, and carrot
until very tender but not browned, stirring
ground beef to saucepan; cook, stirring, just
until meat loses its red color.
wine; cook until wine almost evaporates.
milk; cook until milk evaporates, about 10
Add tomato puree, salt, sugar, pepper and
1/4 cup water to pan; over high heat, heat
heat to low; simmer, covered, 15 minutes to
about 2 1/2 cups sauce, enough to serve over
1/2 pound of pasta, cooked.