- Course Sauces, Dips & Spreads
- Prep. Time 10 mins
- Cooking Time 25 - 30 mins
- Yields 6 servings
This is the most delicious, quickly prepared meat sauce you'll ever make. Northern Italian cooks traditionally include milk in their classic Bolognese sauce.
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.
*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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100% Canadian milk produces award winning cheese. Meet some of the winners from the 2011 Canadian Cheese Grand Prix.see all the reasons