Ingredients
| 2 tbsp | (30 ml) | butter |
| 2 | stalks celery, diced | |
| 2 | carrots, diced | |
| 1 | onion, diced | |
| 3 | cloves garlic, minced | |
| 0.8 lb | (375 g) | ground Italian sausage, milk, hot or a combination |
| 1 lb | (500 g) | lean ground pork (any ground meat will work) |
| 1 cup | (250 ml) | milk |
| 2 28 oz | (796 each) | cans crushed tomatoes |
| 1 tbsp | (15 ml) | dried parsley |
| 3/4 tsp | (3.5 ml) | dried hot red chili flakes (to taste) |
Directions
- Melt butter in a large saucepan over medium heat or in an electric skillet turned to medium. Add celery, carrots, onion and garlic and cook stirring occasionally until tender, about 5 minutes.
- Add sausage and ground beef. Use a fork to break up meat; stir continuously over medium heat until no longer pink, about 5 minutes.
- Add milk. Gently boil, uncovered, stirring occasionally for 5 minutes.
- Add tomatoes, parsley and chili flakes.
- Simmer, uncovered, stirring occasionally for 30 minutes or until the thickness desired.