Pasta a'la Bolognese - servings 8

1/2 cup onions, chopped
1 cup chicken broth
1 lb ground chicken breast, skinless
3 tbsp tomato paste
1/2 sm carrot, finely chopped
1 tsp salt
1/2 stalk celery, finely chopped
1 tsp basil
1 cup dry white wine
1/2 tsp thyme
1/2 cup fat-free milk
1/8 tsp black pepper
1/8 tsp ground nutmeg
1 lb spaghetti, thin, cooked
14 1/2 ozs whole peeled tomatoes, undrained
1 cup fat-free Parmesan cheese

In a large skillet over medium heat, cook onions and chicken until chicken is no longer pink. mixture. Stir carrots and celery, cook two minutes over medium-high heat. Stir in wine; cook nine minutes, or until wine has evaporated. Stir in milk and nutmeg; reduce heat to medium and cook five minutes, or until milk has evaporated. Remove from heat.
Press tomatoes and juice through sieve; discard seeds. Add to meat mixture. Stir in chicken broth, tomato paste, salt, basil, thyme, and black pepper. Bring to a boil over medium high heat; reduce heat to low. Simmer, uncovered, one hour, or until most of liquid has evaporated and sauce thickens, stirring frequently.
To serve, combine hot spaghetti and meat sauce in serving bowl; toss lightly. Sprinkle with parmesan cheese.