This recipe is taken from the 1991 Milk Calendar. This is the Spaghetti sauce recipe.
- Prep: 10 min
- Cooking: 50 min
- 2 tbsp (30 mL) olive oil
- 1 onion diced
- 2 garlic cloves minced
- 1/4 tsp (1 mL) hot red chili flakes
- 1 carrot diced
- 1 rib celery diced
- 12 1/2 oz (375 g) lean ground beef
- 1 cup (250 mL) Milk
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1/4 cup (60 mL) tomato paste
- 1 can (28 oz/796 mL) tomatoes
- 3 tbsp (45 mL) chopped fresh parsley
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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.
Heat oil in a large skillet. Add onions, garlic, hot red chili flakes, carrots, celery and ground beef. Breaking the beef up with a spoon as you stir, cook until meat losses its raw appearance and vegetables are tender- about 10 min.
Add milk and simmer 10 min.
Add salt, pepper, tomato paste, tomatoes with their juices and bring to the boil. Break tomatoes up with a spoon so that they are in small pieces. Reduce heat. Simmer, uncovered, until thickened- about 30 min.
Add parsley. Taste and adjust seasoning if necessary.
Toss with 12 1/2 oz (375 g) spaghetti, cooked, and 1/4 cup (60 mL) grated Canadian Parmesan cheese.