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.
Fresh mozzarella is best enjoyed, well, fresh, but can be wrapped tightly in cling film and stored up to 1 week in the refrigerator or frozen up to 3 months.