This is one of the recipes that has been provided by Shirley Cline from San Fransisco. Shirley said:

"This is one of three Bolognese style sauces that I have sent for everyone to try".

Ingredients

2 Tblsp. chopped yellow onion
3 Tblsp. olive oil
3 Tblsp. butter
2 Tblsp. each chopped carrot and celery
3/4 lb. lean ground chuck
Salt
1 cup dry white wine
1/2 cup milk
1/8 tsp. nutmeg
2 cups canned Italian tomatoes, roughly chopped, with juice

• In an earthenware pot or enameled cast iron casserole, deepest you have, put in onion with oil and butter and saute until just translucent.
• Add celery and carrot and cook gently for 2 minutes.
• Add ground beef and 2 tsp. salt, stir and cook only until gray.
• Add wine, turn up heat and cook until all wine has evaporated.
• Turn heat to medium, add milk and nutmeg and cook until the milk has evaporated. Stir frequently.
• Add tomatoes and stir well.
• When they start to bubble, turn heat down until barely simmering.
• Cook, uncovered, for a minimum of 3 1/2 to 4 hours, stirring occasionally.
• Taste for salt.
• This can be refrigerated for 5 days or frozen. Reheat for about 15 minutes.

Serves 6

Shirley Cline