Beef and Veal Bolognese

The region around Bologna, Italy has been well known for centuries for its fine beef and dairy products.  A number of famous dishes have emanated from this history but perhaps best known is the Bolognese meat sauce with pasta.  Rather than being the tomato based version with which we may be more familiar, this sauce relies upon cream (in the original recipe) for its foundation.  We've lightened things up by using less oil, very lean meats, and milk and reduced fat cream cheese for our version.



1/2 cup onion, diced
3 tablespoons, carrot, diced 
3 tablespoons celery, diced
2 teaspoons olive oil
2 cloves garlic, minced
6 ounces ultra lean, all natural ground beef
6 ounces ultra lean, all natural ground veal
1 ounce brandy
Salt, pepper
4 medium tomatoes peeled, seeded, diced
1 teaspoon fresh thyme, chopped or ½ teaspoon dry
3/4 cup white wine
1 1/2 cups 2% milk
2 teaspoons chives, minced
2 ounces reduced fat cream cheese
6 cups cooked cappelini noodles
2 tablespoons grated parmesan cheese
1 tablespoon chopped parsley



Gently sauté the onion, carrot and celery with the oil in a heavy, non stick skillet until they begin to soften.  Add the garlic and meats and cook until the meat grays but does not brown.  Add the brandy, salt and pepper to taste, and the tomatoes and thyme.  Cook slowly until fairly dry.  Add the wine, milk, chives and cream cheese.  Reduce until creamy.  Serve hot over the noodles, garnished with the parmesan and parsley.

Yield: 4 servings

Calories 564; Protein 33 g; Carbohydrates 74 g; Fat 12 g