In this pasta sauce, meat gets the starring role, with veggies as co-stars and tomato behind the scenes. Best served over a chunky pasta that can hold the hearty sauce — like penne or rotini — but it can also be served with good old spaghetti.
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1 tbsp. (15 mL) vegetable or olive oil |
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1 medium onion, chopped |
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1 medium carrot, chopped |
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1 stalk celery, chopped |
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1 cup (250 mL) beef broth or red wine |
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1/2 lb. (250 g) lean ground beef |
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1/3 cup (60 mL) tomato paste |
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1-2/3 cups (400 mL) milk |
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1/2 tsp. (2 mL) oregano |
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1 tsp. (5 mL) salt |
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1/4 tsp. (1 mL) black pepper |
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grated Parmesan cheese for sprinkling |
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1 lb. (500 g) pasta — spaghetti, penne or rotini are good for this. |
- Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, for about 5 minutes, until softened. Add the chopped carrot, the celery and half of the broth (or wine), and cook for about 5 minutes, until the vegetables are tender.
- Crumble the ground beef into the pan and continue to cook, stirring to break up the lumps, until the meat is no longer pink — about 5 minutes. Pour in the remaining broth or wine and cook until the liquid has nearly all evaporated — about 4 minutes. Now add the tomato paste, the milk, oregano, salt and pepper, and simmer until the sauce is creamy and thickened — 25 to 35 minutes. Taste and adjust seasoning with additional salt and pepper if necessary.
- Cook the pasta in a large pot of boiling salted water until tender but not mushy. Drain thoroughly, then return pasta to the cooking pot. Add a few spoonfuls of the sauce, toss to coat lightly, then transfer to a serving bowl. Spoon the remaining sauce over top and serve immediately with Parmesan cheese for sprinkling.
Makes 4 servings.
How kids can help:
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Help chop vegetables for the sauce. |
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Older children can help cook the meat and sauce (with adult supervision). |
