30 Minute Weeknight Pasta W/Semi-Homemade Meat Ragu Sauce

Submitted by TheDancingCook

"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."

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 4

ingredients

• 1 onion, chopped fine
• 1 stalk celery, chopped fine
• 1 small carrots or 6-8 baby carrots, chopped fine
• 1-2 garlic clove, chopped
• 0.61 ml dried rosemary
• 44.37 ml light olive oil
• 453.59 g lean ground beef
• 793.78 g can crushed tomatoes, undrained or 793.78 g can canned san marzano whole tomatoes, crushed by hand, with juices
• 118.29 ml whole milk
• 118.29-177.44 ml water
• 453.59 g pasta, cooked and drained
• kosher salt, to taste
• ground pepper, to taste
• parmesan cheese, upon serving

directions

1. In a large saucepan, boil water for pasta.
2. Finely chop onion, carrot, celery, garlic cloves.
3. 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.
4. Add beef and cook w/veggies until no longer pink.
5. Salt and pepper the mix, to taste.
6. Add tomatoes, milk, water; stir to mix well and bring to a boil and reduce heat and simmer for about 20 minutes.
7. Add pasta to boiled water in large saucepan; cook and drain.
8. Season sauce w/more salt and pepper as needed; toss w/cooked pasta.
9. Offer parmesan cheese, upon serving.