Making your own spaghetti sauce allows you to squeeze in extra vegetables and the goodness of milk. Just as in a traditional Bolognese sauce, the milk is simmered into the beef, adding extra moisture. This recipe also provides the four food groups in a family-favourite meal.
Instructions
Step 1
In a large pot over high heat, cook ground beef, breaking up beef with a spoon, for about 5 minutes or until beef is browned. Spoon off any fat. Add carrots, garlic, onion, zucchini, herb seasoning and pepper to pot and sauté for about 8 minutes or until onion is softened.
Step 2
Gradually stir in milk; bring to a boil, stirring often. Boil, stirring often, for about 5 minutes or until about half of the milk is absorbed. Stir in pumpkin purée until blended, then tomatoes; reduce heat and boil gently, stirring often, for 5 to 10 minutes or until sauce is thick and flavourful.
Step 3
Meanwhile, in a large pot of boiling water, cook spaghetti for about 10 minutes or until tender (or according to package directions). Drain well.
Step 4
Stir half of the Canadian Parmesan cheese into sauce. Divide spaghetti among serving bowls and spoon sauce over top. Serve sprinkled with remaining cheese.