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Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 large stalks celery, chopped
2 large carrots, chopped
4 large cloves garlic, minced
1 pound lean ground beef
1/2 pound ground pork
1 cup dry white wine
2 (28-ounce) cans whole plum tomatoes, drained
Sea salt and freshly ground black pepper
1 cup low fat milk
1 pound pasta
3 tablespoons chopped fresh basil
1/4 cup freshly grated Parmigiano-Reggiano cheese

Description

Misty From Valencia, California, Advises That This Classic Tomato-meat Sauce Is Even Better The Next Day And It Freezes Well For Up To A Month. Her Original Version Included Sausage And Chicken Broth In Addition To Ground Beef And Pork. To Lighten This Re

Wholefoods