Who doesn't love pasta? It's quick, easy to make and immensely gratifying! If I have a 24 inch waist, I will eat it every day. I'm not kidding. My love affair with pasta started when I was still living at home and eating my mom's cooking. I don't remember who she learned it from but it's so darn GOOD! My mom's spaghetti, in my unbiased opinion, is the best. Aww...the comfort of mom's cooking! I'm sure my sisters would agree. Funny enough, I haven't ask her for the recipe because I know it will never be the same. Instead, I have my version of spaghetti bolognese, but I always go back to this recipe. It serves two purposes: dinner and lunch next day.
1/4 cup unsalted butter
1 med size onion (minced)
1 med carrot (minced)
2 ribs celery (minced
1 lb ground beef
1 cup whole milk
1 cup dry white milk
1-28 oz can diced tomatoes with juice
1 lb spaghetti
Heat half the butter in a heavy bottomed Dutch oven over medium heat. Add vegetables and sauté until soft but not brown.
Add meat and about 1/2 tsp (2ml) salt. Crumble the meat as you cook it. When the meat loses its raw color but is not browned add milk and simmer until it evaporates.
Add tomatoes and juice and barely simmer until the liquid has evaporated, 2-3 hours.
Taste and add more salt if needed. Add in dried spices (basil, thyme, oregano).
Bring a large pot of water to a boil. Add salt to the pasta. Drain, leaving some water dripping from the noodles. Toss with the sauce and remaining butter.
Serve immediately with parmesan cheese.
Adapted from: Vancouver School Board Continuing Education
Chef: Kathryn Hunter-Tate