1 lb. lean ground beef
3 oz. bacon, chopped (3 to 4 strips)
1 cup chopped onion
1/2 cup sliced celery
1/2 cup chopped carrots
1/2 cup College Inn® 50% Less Sodium Beef Broth, or red or white wine
1 can (28 oz.) Contadina® Crushed Tomatoes
3/4 cup whole milk
Cooked pasta

1. Brown beef, bacon, onion, celery and carrots in a large saucepan over medium-high heat until browned and crisp, about 10 minutes.

2. Add broth; simmer until evaporated, scraping browned bits from bottom of pan.

3. Stir in tomatoes and milk. Simmer over medium-low heat until sauce is thickened, about 15 minutes.  Serve over pasta.