30 Minute Weeknight Pasta W/Semi-Homemade Meat Ragu Sauce

• 12 onion, chopped fine
• 1 stalk celery, chopped fine
• 1 small carrots or 6 -8 baby carrots, chopped fine
• 1 -2 garlic clove, chopped
• 18 teaspoon dried rosemary
• 3 tablespoons light olive oil
• 1 lb lean ground beef
• 1 (28 ounce) can crushed tomatoes, undrained or 1 (28 ounce) cancanned san marzano whole tomatoes, crushed by hand, with juices
• 12 cup whole milk
• 12-34 cup water
• 1 lb pasta, cooked and drained
• kosher salt, to taste
• ground pepper, to taste
• parmesan cheese, upon serving

1. In a large saucepan, boil water for pasta.
2. Finely chop onion, carrot, celery, garlic cloves.
3. In a large pan, heat olive oil over med heat and add the veggie/garlic mix and cook until soft and mildly browned; add rosemary to mix.
4. Add beef and cook w/veggies until no longer pink.
5. Salt and pepper the mix, to taste.
6. Add tomatoes, milk, water; stir to mix well and bring to a boil and reduce heat and simmer for about 20 minutes.
7. Add pasta to boiled water in large saucepan; cook and drain.
8. Season sauce w/more salt and pepper as needed; toss w/cooked pasta.
9. Offer parmesan cheese, upon serving.

onion, celery, carrots, garlic, rosemary, light olive oil, lean ground beef, tomatoes, milk, water, pasta, kosher salt, ground pepper, parmesan cheese

Taken from www.food.com/recipe/30-minute-weeknight-pasta-w-semi-homemade-meat-ragu-sauce-444158 (may not work)