Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 teaspoons | Olive or other vegetable oil |
| 3 cups | Garlic, finely chopped |
| 2 | Onions, finely chopped |
| 2 | Celery |
| 2 | Carrots, finely chopped |
| 1½ pounds | Ground beef |
| 1 cup | Milk |
| 2 cups | Tomatoes with juice |
| ¼ teaspoon | Chili peppers, dried, hot re |
| ½ teaspoon | Basil, dried |
| ½ teaspoon | Oregano, dried |
| 1 teaspoon | Parsley, fresh or |
| 1 teaspoon | Parsely, dried |
| 1 teaspoon | Salt, or more to taste |
| ¼ teaspoon | Pepper |
Fat grams per serving: Approx. Cook Time: 1:30 Heat oil in a deep large skillet or dutch oven. Add garlic, onions, celery and carrots. Cook until vegetables are tender. (about 8 minutes). Add meat and brown, discard excess fat, if any. Add milk, cook covered 20 minutes over medium low heat. Break up tomatoes. Add to meat mixture with juices. Add remaining ingedients. Cook uncovered 1 hour.
Taste and add seasoning if necessary.