Italian Bolognese with Tagliatelle

2 Tablespoons extra-virgin olive oil

1 small onion, finely chopped (about 1 cup)

1 celery stalk, finely chopped (1/2 cup)

2 medium carrots, peeled and finely chopped (3/4 cup)

fresh basil (2-3 leaves, finely chopped)

Coarse salt and freshly ground black pepper

Meat:  choices -

*          1 pound ground Italian sausage - or

*          1 pound ground chicken - or

*          1 pound ground turkey - or

*          combination of sausage and other ground meat

3-4 Tablespoons tomato paste

1/2 cup dry white wine

3/4 cup whole milk (or half and half)

1 can (14.5 ounces) finely diced tomatoes in juices, pureed

1 pound pasta:  tagliatelle, fettucine, or pappardelle

Freshly ground Parmesan and tiny pinch of nutmeg for serving

1.  Heat a large skillet over medium high heat.  Swirl in oil.  Add onion, celery and carrots; season with salt/pepper.  Cook, stirring until softened - 5 to 7 minutes. 

Add meat.  Cook, breaking into bite-size pieces, until no longer pink - 3-4 minutes.  Stir in tomato paste, cook 2 minutes.  Add wine, boil until almost evaporated, 1-2 minutes.  Add milk and tomatoes; reduce heat and simmer until thickened, 12-15 minutes. 

2.  Cook pasta in a large pot of salted water.  Drain, reserving 1 cup pasta water.  Return pasta to pot.  Add sauce, then pasta water a little at a time, until sauce evenly coats pasta.  (May need very little pasta water, if any.)  Drizzle with a little olive oil and top with finely chopped basil or celery leaves, cheese, and pinch of nutmeg.  Serve.  This freezes nicely.  It's easy to double the recipe and freeze it as a casserole. 

Enjoy!