1 TBSP Olive oil
1 Cup Onion, finely chopped
1 Cup Celery, finely chopped
½ Cup Carrots, finely chopped
5 ounces ground veal
5 ounces ground pork
5 ounces ground round
1Cup White Wine
¼ tsp Salt
½ tsp ground Pepper'
¼ tsp ground Nutmeg
1-2 Bay Leaves
14 ounces Chicken Stock
10 ounces Tomato Puree
1 Cup Whole Milk
2Tbsp fresh Flat Leaf Parsley, minced
2- 9 ounce package Fettuccine
3 Tbsp grated fresh Parmesan
Heat oil in Dutch oven. Add onion, celery, and carrots and cook over medium heat covered, 8 minute stirring occasionally. Remove from pan and set aside.
Add veal,.pork, and beef. And cook until browned and starting to crumble.Add wine, salt and pepper nutmeg, bay leaves and bring to boil. Cook 5 minutes,
Add back onion mixture ,broth and tomato puree. Bring to a simmer. Cook 1 hour
Stir in milk and parsley. Reduce heat and simmer 40 minutes.
Discard bay leaf.
When ready to serve, bring a large pot of water to a boil . Add salt. Cook fettuccine according to package directions. Drain and add to pasta sauce. Toss to coat.
Serve with fresh parmesan and parsley on top
