Spaghetti Bolognese

Instructions Heat oil in a 12-inch non-corrosive skillet over medium heat. Add onion; saute until soft, about 4 - 5 minutes. Add beef and cook, breaking up meat into fine pieces, just until meat loses its raw color, about 6 minutes. Do NOT brown meat. Stir carrot and celery into meat mixture; cook over medium-high heat for 2 minutes. Stir in wine; cook until wine is evaporated, 4 - 6 minutes. Stir in milk and nutmeg; reduce heat to medium and cook until milk is evaporated, about 3 - 4 minutes. Remove from heat. Press tomatoes and their liquid through a sieve into a bowl; discard seeds. Stir sieved tomatoes, beef broth, tomato paste, salt, basil, thyme, pepper and bay leaf into meat mixture. Heat to boiling; reduce heat to low. Simmer uncovered, stirring frequently, until most of the liquid is evaporated and the sauce is thick, 1 - 1 1/2 hours. Remove and discard bay leaf. Just before serving time, cook perciatelli or spaghetti in a large kettle of boiling salted water just until al dente, 8 - 18 minutes depending on thickness of pasta. Drain well. Ladle meat sauce over spaghetti in a heated bowl. Sprinkle cheese on top.