Prep 5 mins
Cook 25 mins
I like this recipe because it's quick, authentic tasting and incoporates fresh veggies in the sauce; my picky 10 y/o scarfed this up and didn't bat an eye at the finely chopped veggies in sauce. A nice, quick sauce that doesn't have to cook for a long period of time which is perfect for weeknight dinners. I served this over Barilla pasta Linguine Fini, but any pasta will do. This recipe is courtesy of Food Network Magazine w/some of my own adaptions.
- 1⁄2 onion, chopped fine
- 1 stalk celery, chopped fine
- 1 small carrots or 6 -8 baby carrots, chopped fine
- 1 -2 garlic clove, chopped
- 1⁄8 teaspoon dried rosemary
- 3 tablespoons light olive oil
- 1 lb lean ground beef
- 1 (28 ounce) can crushed tomatoes, undrained or 1 (28 ounce) cancanned san marzano whole tomatoes, crushed by hand, with juices
- 1⁄2 cup whole milk
- 1⁄2-3⁄4 cup water
- 1 lb pasta, cooked and drained
- kosher salt, to taste
- ground pepper, to taste
- parmesan cheese, upon serving
- In a large saucepan, boil water for pasta.
- Finely chop onion, carrot, celery, garlic cloves.
- In a large pan, heat olive oil over med heat and add the veggie/garlic mix and cook until soft and mildly browned; add rosemary to mix.
- Add beef and cook w/veggies until no longer pink.
- Salt and pepper the mix, to taste.
- Add tomatoes, milk, water; stir to mix well and bring to a boil and reduce heat and simmer for about 20 minutes.
- Add pasta to boiled water in large saucepan; cook and drain.
- Season sauce w/more salt and pepper as needed; toss w/cooked pasta.
- Offer parmesan cheese, upon serving.