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Best-Ever Spaghetti Sauce

This is the most delicious, quickly prepared meat sauce you'll ever make. Northern Italian cooks traditionally include milk in their classic Bolognese sauce.

Course Sauces, Dips & Spreads
Prep. Time 10 mins
Cooking Time 25 - 30 mins
Yields 6 servings

Preparation
Nutritional Info
Comments (0)

Preparation

What You Need

1 lb (450 g) lean ground beef

3 cups (750 ml) sliced mushrooms

2 stalks celery, chopped

2 cloves garlic, minced

1 onion, chopped

1 tbsp (15 ml) dried Italian herb seasoning*

1/4 tsp (1 ml) dried red pepper flakes

1 1/2 cups (375 ml) milk

1 can (28 oz / 796 mL) diced tomatoes

1 can (5 1/2 oz / 156 mL) tomato paste

1 tsp (5 ml) salt

1 tsp (5 ml) pepper

1/2 cup (125 ml) freshly grated Canadian Parmesan cheese

Instructions

In large saucepan, brown beef over medium-high heat; drain off excess fat. Add mushrooms, celery, garlic, onion, herb seasoning, and red pepper flakes; cook until mushrooms are browned. Add milk and bring to boil; reduce heat and boil gently until most of the liquid is absorbed. Add tomatoes and tomato paste; bring to boil. Reduce heat and simmer for about 10 min or until slightly thickened. Stir in salt and pepper.

To serve, spoon or toss sauce over 1 lb (450 g) of al dente cooked pasta. Sprinkle with Canadian Parmesan cheese.

Tips

*In place of dried Italian herb seasoning, you can use 1 tsp (5 mL) each dried basil, oregano and rosemary.

For the Adventurous: Add 1 cup (250 mL) white wine after cooking vegetables; simmer until most of the liquid is absorbed, then add milk and continue as above. Sprinkle finished dish with chopped fresh basil, oregano and / or parsley.

Healthy Eating Tip: Pump up your iron- Get a double dose of iron from ground beef and pasta. The iron in beef is easily absorbed by your body. By including Vitamin C as part of a meal, like tomatoes in this recipe, you also increase iron absorption from plant sources of iron such as pasta and cereals.

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Nutritional Info

Per serving

Energy: 259 Calories
Protein: 22 g
Carbohydrate: 19 g
Fat: 11 g
Fibre: 3.7 g
Sodium: 746 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 21 % / 231 mg
Vitamin B12: 65 %
Zinc: 53 %
Niacin: 47 %
Riboflavin: 32 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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