Best-Ever Spaghetti Sauce

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

Top rated

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

Ingredients

1 lb (450 g) lean ground beef

3 cups (750 mL) sliced mushrooms

2 stalks celery, chopped

2 garlic cloves, minced

1 chopped onion

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

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Preparation

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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