This recipe is adapted from the classic ragùs of Italy's Emilia Romagna region.
1 tablespoon olive oil
1 cup finely chopped onion
1 cup finely chopped celery
1/2 cup finely chopped carrot
5 ounces ground veal
5 ounces ground pork
5 ounces ground round
1 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 bay leaf
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 (10 3/4-ounce) can tomato puree
1 cup whole milk
2 tablespoons minced fresh flat-leaf parsley
2 (9-ounce) packages fresh fettuccine, cooked and drained
2 tablespoons grated fresh Parmesan cheese
Parsley sprigs (optional)
How to Make It
Heat oil in a large Dutch oven over medium heat. Add onion, celery, and carrot; cover and cook 8 minutes, stirring occasionally. Remove onion mixture from pan.
Add veal, pork, and beef to pan; cook over medium heat until browned, stirring to crumble. Add wine, salt, pepper, nutmeg, and bay leaf; bring to a boil. Cook 5 minutes. Add the onion mixture, broth, and tomato puree; bring to a simmer. Cook 1 hour, stirring occasionally.
Stir in milk and minced parsley; bring to a boil. Reduce heat, and simmer 40 minutes. Discard bay leaf. Add pasta, and toss to coat. Sprinkle evenly with cheese. Garnish with parsley sprigs, if desired.