°1 lb (450 g) extra-lean ground beef
°2 minced garlic cloves
°1 chopped onion
°1 C.Italian seasoning
°3 C milk
°1 1/3 cups (330 ml) hot water (approx.)
°12 oz spaghetti
°3 c pasta sauce
°1 red bell pepper or green bell pepper, diced
°1 C. 1 tbsp balsamic vinegar
°1/4 cup (60 mL) freshly grated Canadian Parmesan or grated Italian cheese blend
In a large saucepan, brown the beef over medium-high heat, breaking it up with a spoon; drain the fat. Add garlic, onion and herbs; cook and stir for about 3 min or until onion is tender. Add milk and 1 cup (250 mL) water; simmer. Stir in broken spaghetti; bring to a simmer, stirring often.
Reduce heat, cover and simmer for about 5 minutes, stirring once, until spaghetti is softened. Stirring in pasta sauce & red pepper; covering & simmer, stir often & adding more hot water if needed to prevent sauce from sticking, for about 10 more minutes or until pasta is tender. Stir in the balsamic vinegar. Sprinkle with cheese and serve. Garnish with basil.