Monday, February 10 2014, 01:32 PM MST
As Aired on February 10, 2014
Recipe Courtesy Krista Numbers, Simplify Supper
2 large Carrots, diced
2 large Celery Stalks, diced
1 can Diced Tomatoes, 14 oz. size
2 pounds Ground Beef
1 cup Milk
1 tablespoon Olive Oil
1 tablespoon Oregano
4 ounces Pancetta, cubed
1 pound Spaghetti
2 tablespoons Sugar
1 large Yellow Onion, diced
1.Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti in the boiling water until al dente.
2.Meanwhile heat the olive oil in a large pot over medium heat. Cook the pancetta in the oil until crisp, about 5 minutes. Stir the onion, celery, carrot and oregano into the pancetta; continue cooking until the vegetables begin to soften, another 8 to 10 minutes. Add the garlic and cook until fragrant, about 2 minutes. Crumble the ground beef into the vegetable mixture; cook and stir until the beef is completely cooked and no longer pink, 8 to 10 minutes.
3.Pour the beef stock over the ground beef mixture; allow to simmer until the liquid evaporates, about 5 minutes.
4.Pour the milk, the crushed tomatoes with juice and the sugar into the ground beef mixture; bring the mixture to a boil, season with salt and black pepper. Turn heat to low and let simmer about 15 minutes.
5.Ladle the sauce over the cooked spaghetti. Top with Parmesan cheese to serve