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

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: 30 mins
• Serves: 4

Ingredients

• 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) can  canned 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

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.