Bolognese Sauce

Ingredients
1 tbsp oilive oil 15 mL
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
1 lb lean ground beef 450 g
1/2 tsp each salt and pepper 2 mL
1 cup dry wine, red or white 250 mL
1 can (28 oz/796 mL) tomatoes
1 each bay leaf and whole dried red chili pepper
pinch ground nutmeg pinch
2 tbsp table cream (18% MF) 25 mL
1 lb rigatoni 450 g
grated cheese

Preparation
• In a large saucepan, heat oil over medium heat. Add carrots, celery and onion; cook 10 minutes or until vegetables soften and begin to brown. Stir occasionally.
• Add beef, salt and pepper; cook 5 minutes or until meat is cooked through, stirring constantly. Add wine and cook 10 minutes, or until most of liquid has evaporated. Stir occasionally.
• Stir in tomatoes, bay leaf, chili pepper, nutmeg and cream; bring to a boil. Reduce heat to low and cook 2 hours, stirring occasionally.
• Meanwhile, in a large pot of boiling, salted water, cook pasta 12-14 minutes, or until tender but firm. Drain and top with sauce. Sprinkle with Parmesan and serve.

Preparation Time: 10 minutes
Cooking Time: 2 hours, 30 minutes
Makes 6 servings