Spaghetti sauce

Name: Spaghetti sauce
Yield: 4 servings
Ingredients: 2 tbsp (30 mL) olive oil; 1 onion diced; 2 garlic cloves minced; 1/4 tsp (1 mL) hot red chili flakes; 1 carrot diced; 1 rib celery diced; 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 (60 mL) tomato paste; 1 can (28 oz/796 mL) tomatoes; 3 tbsp (45 mL) chopped fresh parsley

This recipe is taken from the 1991 Milk Calendar. This is the Spaghetti sauce recipe.

Prep: 10 min
Cooking: 50 min

Yields 4 servings

Ingredients

2 tbsp (30 mL) olive oil
1 onion diced
2 garlic cloves minced
1/4 tsp (1 mL) hot red chili flakes
1 carrot diced
1 rib celery diced
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 (60 mL) tomato paste
1 can (28 oz/796 mL) tomatoes
3 tbsp (45 mL) chopped fresh parsley

READY FOR REWARDS?

Preparation

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 (60 mL) grated Canadian Parmesan cheese.