Serve this robust sauce over spaghetti or penne. There's enough for 1-1/2 lb (750 g) pasta, or two meals of 12 oz (375 g) each. Freeze any leftover sauce for future use.
- Portion size 2 servings
- Credits : Canadian Living Magazine: May 2004
MethodIn large Dutch oven, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off any fat.
Add pancetta, onion, garlic, carrots, celery, thyme, salt, pepper and fennel seeds; cook, stirring occasionally, until vegetables are softened, about 8 minutes.
Add milk; simmer until almost all liquid has evaporated, about 3 minutes.
Add tomatoes, crushed tomatoes, wine, bay leaf and sugar, breaking up tomatoes with potato masher. Bring to boil; reduce heat and simmer until thickened and mixture can mound on spoon, about 1 hour. Discard bay leaf. Stir in parsley. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days or freeze for up to 1 month.)
Nutritional facts <b>Per 1/2 cup (125 mL):</b> about
- Sodium 385 mg
- Protein 9 g
- Calories 148.0
- Total fat 9 g
- Cholesterol 25 mg
- Saturated fat 4 g
- Total carbohydrate 9 g
- Iron 13.0
- Folate 6.0
- Calcium 5.0
- Vitamin A 30.0
- Vitamin C 22.0