Sourced from the 2017 Milk Calendar, this version of the classic spaghetti sauce is enriched with milk, offering a creamy texture and nuanced flavor profile. It's a dish that brings both warmth and familiarity to the table, making it an instant family favorite.
- Prep: 15 min
- Cooking: 45 min
- 2 tbsp (30 mL) butter
- 2 stalks celery diced
- 2 carrots diced
- 1 onion diced
- 3 cloves garlic minced
- 1/2 tsp (2 mL) salt
- 1 lb (500 g) Italian sausages mild, hot or a combination
- 1 lb (500 g) lean ground beef
- 1 cup (250 mL) milk
- 2 (28 oz/796 mL each) cans plum tomatoes
- 1/4 cup (60 mL) chopped fresh parsley
- 1/2 tsp (2 mL) dried hot red chili flakes (optional)
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When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
Melt butter in a large saucepan over medium heat. Add celery, carrots, onion, garlic and salt; cook stirring occasionally until tender, about 5 min. Remove sausages from casings and add to pan along with ground beef. Use a fork to break up meat; stir continuously over medium heat until no longer pink, about 5 min. Add milk. Gently boil, uncovered, stirring occasionally 5 min.
Add tomatoes, mashing with a potato masher to break them up. Add parsley and chili flakes, if using mild sausage. Simmer, uncovered, stirring occasionally 30 min or until the thickness desired.
When cooking pasta, use a big pot, salt water generously and don’t add oil to the water.
Let the kids pick the pasta shape, as this sauce works with any type – short or long.
Use only ground beef and double up on the spices.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||16 % / 181 mg|
|Vitamin B12:||141 %|