Pasta with a Vodka Sauce

This pasta sauce is easy to make, very thick and filling. Using whole wheat pasta gives it quite a bit more flavour.

Servings: 4 adults
Member rating: No votes yet

Ingredients

3 large	carrots
3 stalks	celery
1 cup	chopped peppers
1 cup	diced broccoli
1 tablespoon	diced garlic
1	diced onion
1 tablespoon	fresh basil
1/2 pound	ground beef
1 cup	milk
1 teaspoon	oil
4 tablespoon	parmesean cheese
1 cup	tomato basil pasta sauce
1 10 oz. can	tomato paste
1/2 cup	vodka
375 gram	whole wheat pasta
1 medium	zucchini

Directions

Cook the ground beef in a frying pan until brown with the onion and garlic. Set it aside.
Boil water in a pot for the pasta. Add the pasta to the pot when the water is boiling. Let it cook for about 10-15 minutes while you make the sauce.
Cut the carrots and celery into slices. Cook them in a sauce pan on the stove with the oil. When the carrots are getting soft, add the other veggies (chopped zucchini/eggplant/peppers/broccoli). Cook until veggies are soft, about 10 mins. If the eggplant/zucchini are diced very finely, they will start to disintegrate when the sauce is added and make it extra flavorful.
Add the tomato sauce, tomato paste, milk, vodka, and ground beef. Let sit until the sauce is bubbling. Optionally add a half cup of grated parmesan at this step. You can also optionally mix in the pasta (when it's about 90% cooked) and let it finish cooking in the tomato sauce.
Serve the pasta with the sauce poured ontop and sprinkle each place with about a tablespoon of parmesean cheese.

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