Category: Pasta

1/2 cup Onion, chopped

1 Garlic clove, minced

3 tbsp Olive oil

3 tbsp Butter

1 lb Ground round (or other lean

1/2 cup Dry red wine (burgundy?)

1 cup Tomato puree

1 cup Chicken broth

1/4 tsp Nutmeg

Saute onion & garlic in mix of butter & oil. Add meat, and brown. (I drain this) Add wine, and simmer until 1/2 the wine evaporates. Add puree, chicken broth & nutmeg, stir, cover and simmer for 1 hr. If it's thinner than you like, uncover and simmer until the thickness is as you like. Serve over spaghetti or shells. KATHLEEN CONLEY (DJHJ39A)