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.
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.
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.
Meanwhile, in a large pot of boiling water, cook spaghetti for about 10 minutes or until tender (or according to package directions). Drain well.
Stir half of the Canadian Parmesan cheese into sauce. Divide spaghetti among serving bowls and spoon sauce over top. Serve sprinkled with remaining cheese.