This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here). Shirley said:

"This is one of three Bolognese style sauces that I have sent for everyone to try".

Ingredients

2 Tblsp. butter
1 small onion, diced
1 small celery stalk, diced
1 small carrot, diced
1/2 lb. ground beef
1/2 cup white wine
1/2 cup milk
1 (15 oz.) can tomato puree
3/4 tsp. salt
1/2 tsp. sugar
1/8 tsp. pepper

• In 3 quart saucepan over medium low heat, in hot margarine, cook onion, celery, and carrot until very tender but not browned, stirring occasionally.
• Add ground beef to saucepan; cook, stirring, just until meat loses its red color.
• Add wine; cook until wine almost evaporates.
• Add milk; cook until milk evaporates, about 10 minutes.
• Add tomato puree, salt, sugar, pepper and 1/4 cup water to pan; over high heat, heat to boiling.
• Reduce heat to low; simmer, covered, 15 minutes to blend flavors.
• Makes about 2 1/2 cups sauce, enough to serve over 1/2 pound of pasta, cooked.

Shirley Cline