Spaghetti Bolognese

2 tbsp. olive oil
1 medium onion, chopped
1 lb. ground beef
½ small carrot, finely chopped
½ rib celery, finely chopped
1 cup dry white wine
½ cup milk
1/8 tsp. nutmeg
1 14oz. can whole peeled tomatoes, undrained
1 cup beer broth
3 tbsp. tomato paste
1 tsp. salt
1 tsp basil
½ tsp. thyme
1 bay leaf
1 lb. uncooked dry spaghetti
1 cup freshly grated Parmesan cheese

Heat oil in large skillet over medium heat. Cook and stir onion in hot oil
4 to 5 minutes until soft. Crumble beef into onion mixture. Brown 6 minutes
or until meat just loses is pink color.

Stir carrot and celery into meat mixture; cook 2 minutes over medium-high heat.
Stir in wine; cook 4 to 6 minutes until wine evaporates. Stir in milk and
nutmeg; reduce heat to medium and cook 3 to 4 minutes until milk evaporates.
Remove from heat.

Press tomatoes and juice through sieve into meat mixture; discard seeds. Stir
beef broth, tomato paste, salt, basil, thyme, and bay into tomato-meat
mixture. Bring to a boil over medium-high heat; reduce heat to low.
Simmer, uncovered, 1 to 1½ hours until most of liquid has evaporated and
sauce thickens, stirring frequently. Remove and discard bay.

To serve cook spaghetti in large pot of boiling salted water 8 to 12 minutes
just until al dente; drain well. Combine hot spaghetti and meat sauce in
serving bowl; toss lightly. Sprinkle it cheese.

Makes 4 to 6 servings