Ragù Alla Bolognese with Fettuccine

Ingredients

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)

Preparation

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.

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.

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.