This recipe is taken from the 2017 Milk Calendar. This new take on the classic spaghetti sauce will stir up nostalgia and your taste buds, because we all need that go-to dish the whole family will enjoy.
- 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)
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 %|