Ragù Alla Bolognese with Fettuccine

Ingredients

• 1  bay leaves 
• 0.5 teaspoon pepper black
• 0.5 cup carrots finely chopped
• 1 cup celery finely chopped
• 1 cup wine dry white
• 14.5 ounce fat-skimmed beef broth fat-free canned
• 18 ounce cooked fettuccine fresh cooked drained
• 2 tablespoons parsley fresh minced
• 0.3 teaspoon nutmeg 
• 5 ounces ground pork 
• 5 ounces ground round 
• 5 ounces ground veal 
• 1 tablespoon olive oil 
• 1 cup onion finely chopped
• 2 tablespoons parmesan fresh grated
• 0.5 teaspoon salt 
• 10.8 ounce canned tomatoes canned
• 1 cup milk whole

Equipment

• frying pan
• dutch oven

Directions

1. Heat oil in a large Dutch oven over medium heat.
2. Add onion, celery, and carrot; cover and cook 8 minutes, stirring occasionally.
3. Remove onion mixture from pan.
4. Add veal, pork, and beef to pan; cook over medium heat until browned, stirring to crumble.
5. Add wine, salt, pepper, nutmeg, and bay leaf; bring to a boil. Cook 5 minutes.
6. Add the onion mixture, broth, and tomato puree; bring to a simmer. Cook 1 hour, stirring occasionally.
7. Stir in milk and minced parsley; bring to a boil. Reduce heat, and simmer 40 minutes. Discard bay leaf.
8. Add pasta, and toss to coat.
9. Sprinkle evenly with cheese.
10. Garnish with parsley sprigs, if desired.