Spaghetti with Veal Bolognese

Instructions

1. In a large Dutch oven over medium-high heat, add olive oil and ground veal, and stir-fry until just cooked. Remove with a slotted spoon and set aside in a bowl.
2. In the same pot, melt butter then add carrots, celery, onions and garlic. Sauté until veggies are turning soft and have color, approximately 6 to 8 minutes.
3. Add veal back to pot along with milk and nutmeg, continuing to cook until milk has reduced slightly.
4. Stir in wine and cook 3 to 5 minutes over medium-high heat until simmering.
5. Add tomatoes, season with a generous pinch of salt and pepper, cover and cook over low heat for at least 45 minutes to 1 hour, stirring occasionally.
6. While sauce is cooking, make pasta by bringing a large pot of water to a boil, adding a generous pinch of salt if desired.
7. Cook pasta according to package directions, then drain and set aside.
8. When sauce is finished cooking, turn off heat, add fresh parsley and stir.
9. Serve bolognese over pasta and garnish with Parmesan cheese if desired. Season to taste and serve.
10. Chef's Note: I like to make the sauce a day in advance, refrigerate then reheat for service. This allows flavors to further develop. It's also great served over cheese ravioli.