2 cans (28 oz/796 mL) each crushed tomatoes in puree
2 tbsp (30 mL) Italian seasoning mix
1 tsp (5 mL) sugar
1 lb (450 g) uncooked pasta such as rigatoni or penne
In (4-qt./3.8-L) Casserole, cook ground beef and pork over medium-high heat until no longer pink, breaking into crumbles (do not brown). Drain using Drainer. Add carrot and onion; cook and stir 4-5 minutes or until vegetables are tender. Add milk and bouillon; cook and stir until milk is evaporated, about 5 minutes. Add tomatoes, seasoning and sugar. Bring to a boil; reduce heat to medium-low and simmer 1 hour, stirring occasionally.
Meanwhile, in (8-qt./7.6-L) Stockpot, cook pasta according to package directions. Drain using Drainer. Add sauce to pasta; stir to coat. Serve immediately.
Nutrients per serving:
U.S. Nutrients per serving: Calories 470, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 45 mg, Carbohydrate 58 g, Protein 28 g, Sodium 900 mg, Fiber 5 g