Ragù Alla Bolognese With Fettuccine

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Ingredients

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)

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