1/2 c Onion, chopped 1 ea Garlic clove, minced 3 tb Olive oil 3 tb Butter 1 lb Ground round (or other lean 1/2 c Dry red wine (burgundy?) 1 c Tomato puree 1 c Chicken broth 1/4 ts Nutmeg Saute onion & garlic in mix of butter & oil. Add meat, and brown. (I drain this) Add wine, and simmer until 1/2 the wine evaporates. Add puree, chicken broth & nutmeg, stir, cover and simmer for 1 hr. If it's thinner than you like, uncover and simmer until the thickness is as you like. Serve over spaghetti or shells. KATHLEEN CONLEY (DJHJ39A)