Spaghetti Bolognese
| 1 | lb | Spaghetti | |
| 1 | lb | Ground Beef | |
| 1 | Tbsp | Olive Oil | |
| 1 | Tbsp | Tomato Paste | |
| 1 | ea | Onion | Chopped fine |
| 1 | ea | Bay Leaf | |
| 2 | cloves | Garlic | Minced |
| 1 | pinch | Nutmeg | |
| 1 | can | Plum Tomatoes | 28 oz |
| 1 | cup | White Wine | |
| 1 | tspn | Salt | |
| 1/2 | cup | Milk | |
| 1 | cup | White Wine | |
| 1 | tspn | Pepper | |
| 1/2 | cup | Parmesan | Grated |
| Parsley | Fresh, chopped |
Heat oil over medium-high heat; sauté onion and garlic for 5 minutes. Add ground beef. Cook, stirring, until beef is no longer pink. Do not brown. Drain off fat. Pour in wine; cook over medium-high heat until evaporated. Add milk, salt, pepper and nutmeg. Cook until milk has evaporated. Add tomatoes, tomato paste and bay leaf, bring to boil. Reduce heat to low; cook, stirring until thickened. Discard bay leaf. Meanwhile, cook spaghetti al dente. Toss spaghetti with half sauce; top with the rest. Sprinkle with Parmesan cheese and parsley.