Hearty Spaghetti Sauce
This recipe is taken from the 1986 Milk Calendar. This slightly spicy sauce can be served with all shapes of pasta. Any unused portion will freeze well for later use.
- Prep: 25 min
- Cooking: 1 h 30
Ingredients
- 3 tbsp (45 mL) olive oil
- 3 garlic cloves minced
- 2 onions finely chopped
- 2 ribs celery finely chopped
- 2 carrots finely chopped
- 1 1/2 lbs (675 g) ground beef
- 1 cup (250 mL) Milk
- 2 cans (28 oz/796 mL each) tomatoes with juices
- 1/4 tsp (1 mL) dried hot red chili peppers
- 1/2 tsp (2 mL) dried basil
- 1/2 tsp (2 mL) dried oregano
- 1 tbsp (15 mL) chopped fresh parsley
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) pepper
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Preparation
Heat oil in a deep large skillet. Add garlic, onions, celery and carrots. Cook until vegetables are tender about 8 min. Add meat and brown, discard excess fat, if any. Add milk. Cook, covered, 20 min over medium low heat.
Break up tomatoes. Add to meat mixture with juices. Add remaining ingredients. Cook uncovered 1 hour.
Taste and add seasoning if necessary.
Tips
1 serving = 1/2 cup (125 mL)
Learn more about
Nutritional information
Per serving| Energy: | 184 Calories |
| Protein: | 15 g |
| Carbohydrate: | 9 g |
| Fat: | 10 g |
| Fibre: | 2 g |
| Sodium: | 440 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 8 % / 86 mg |
| Vitamin B12: | 74 % |
| Zinc: | 37 % |
| Vitamin C: | 25 % |
| Vitamin B6: | 24 % |
