1 lb (500 g) Italian sausages, mild, hot or a combination
1 lb (500 g) lean ground beef
1 cup (250 mL) milk
2 (28 oz/796 mL each) cans plum tomatoes
1/4 cup (60 mL) chopped fresh parsley
1/2 tsp (2 mL) dried hot red chili flakes (optional)
Directions
Melt butter in a large saucepan over medium heat. Add celery, carrots, onion, garlic, and salt; cook stirring occasionally until tender, about 5 min.
Remove sausages from casings and add to pan along with ground beef. Use a fork to break up meat; stir continously over medium heat until no longer pink, about 5 min. Add milk.
Gently boil, uncovered, stiring occasionally for 5 min.
Add tomatoes, mashing with a potato masher to break them up. Add parsley and chili flakes, if using mild sausage.
Simmer, uncovered, stirring occasionally 30 min or until thickness desired.
Cooking Tip: When cooking pasta, use a big pot, salt water generously and don’t add oil to the water.
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