Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ts Olive oil 8 oz Ground veal
1/2 c Chopped onion 1/2 c Skim milk
2 Garlic cloves, minced 2 c Drained canned Italian
1/4 c Each minced carrot and -tomatoes, finely chopped
-celery 1 ts Salt

dash each pepper nad ground nutmeg

In heavy 1 1/2-quart saucepan heat oil; add onion and garlic and saute
until onion is translucent. Add carrot and celery and saute for
about 2 minutes; add veal and cook, stirring constantly with a fork,
until meat is crumbly and loses its pink color. Add milk and cook
over low heat, stirring frequently, until some of liquid has
evaporated, about 3 minutes; add remaining ingredients and bring to a
boil. Reduce heat and let simmer, stirring occasionally, until sauce
is thick and creamy, about 30 minutes.

Makes 4 servings, about 3/4 cup each.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

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