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Spaghetti sauce
- Course Sauces, Dips & Spreads
- Prep. Time 10 mins
- Cooking Time 50 mins
- Yields 4 servings
Preparation
What You Need
2 tbsp
(30 ml)
vegetable oil
1
onion, diced
2
cloves
garlic, finely chopped
1/4 tsp
(1 ml)
hot red chili flakes
or
to taste
1
carrot, chopped
1
rib celery, chopped
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
(50 ml)
tomato paste
28 oz
(796 ml)
1 tin
tomatoes
3 tbsp
(45 ml)
chopped fresh parsley
Instructions
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 (50 mL) grated Parmesan cheese.
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