Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      teaspoons     olive oil
     1/2  cup           chopped onion
   2                    garlic cloves -- minced
     1/4  cup           minced carrot and -- celery
   8      ounces        ground veal
     1/2  cup           skim milk
   2      cups          drained canned italian -- tomatoes, finely
                        -- cho
   1      teaspoon      salt

Preparation:

dash each pepper nad ground nutmeg In heavy 1 1/2-quart saucepan heat oil; add onion and garlic and saute until onion is translucent. Add carrot and celery and saute for about 2 minutes; add veal and cook, stirring constantly with a fork, until meat is crumbly and loses its pink color. Add milk and cook over low heat, stirring frequently, until some of liquid has evaporated, about 3 minutes; add remaining ingredients and bring to a boil. Reduce heat and let simmer, stirring occasionally, until sauce is thick and creamy, about 30 minutes. Makes 4 servings, about 3/4 cup each.