1. Heat the olive oil in a large, heavy saucepan. 2. Add the onion, celery and carrots and cook over medium heat until lightly browned, about 5 minutes. 3. Stir in the meat and prosciutto and cook until the mixture is crumbly and browned, 5-10 minutes. 4. Add the tomato paste and wine after 4 minutes; bring to a boil. 5. Reduce the heat and simmer the sauce about 5 minutes. 6. Add 1/2 cup of the evaporated milk and simmer, about 5 minutes. 7. Stir in the tomatoes, parsley, basil, bay leaf, salt and pepper. 8. Reduce the heat and gently simmer for about 30-40 minutes. 9. Stir in the remaining evaporated milk and continue simmering until the milk is absorbed. 10. If sauce becomes too thick, add a little water. 11. Add a dash of grated nutmeg; discard the bay leaf. 12. Serve over pasta. ---------------------------------------------------------------------------
Nutrition
Ingredients
