1 pound ground veal
3 carrots, chopped
1 medium onion, chopped
10 fresh basil leaves
1 clove of garlic, minced
bay leaf
¼ teaspoon of nutmeg
½ cup of beef stock
½ cup of white wine (or use more beef stock instead)
1 big can of crushed tomatoes (28 ounces or 2.5 quarts)
1 tablespoon of olive oil
salt and freshly ground pepper

In a nice big pot, on high heat, add some olive oil until hot and sauté the veal for 2 minutes. Then lower heat to medium and add carrots, onion and garlic and continue cooking and stirring until the veal is cooked through and the vegetables start getting tender, about 3 minutes. Add the stock, wine, nutmeg, tomatoes, bay leaf, salt and pepper. Simmer for 20-40 minutes depending on how hungry you are and whether you can wait. Then add fresh basil and serve on macaroni or other curly pasta.

Serves 4.