- For the sauce, in a large saucepan or Dutch oven heat oil over medium heat. Add celery, carrot, onion and garlic; cook and stir 10 minutes or until vegetables are very soft. Add beef; cook and stir 5 minutes or until beef is no longer pink.
- Add tomatoes, oregano and basil; mix well. Bring to boiling; reduce heat to low. Simmer 20 minutes or until sauce is slightly thickened.
- Meanwhile, cook pasta al dente according to package directions; drain. Set aside and keep warm.
- Stir milk into sauce; cook just until heated through. Season with freshly ground pepper to taste. Spoon sauce on pasta, and serve.
View all nutritional information
Calories 341, Calories Fat 59, Total Fat 6g, Saturated Fat 1g, Cholesterol 22mg, Sodium 105mg, Carbohydrate 53g, Protein 17g
|Calories (fat) extra||17|
|Total Fat (extra)||10|
|Saturated Fat (extra)||5|
|Vitamin A (extra)||54|
|Vitamin C (extra)||20|