Transfer the vegetables to the skillet; cook, stirring, until softened. Stir in the beef, salt, and pepper; cook, stirring, until the beef is no longer pink, about 3 minutes.Add the broth and cook until reduced by half. Add the tomatoes, 1/2 cup of milk, and the bay leaf; simmer, stirring occasionally, until the sauce is thickened, about 20 minutes. Remove the bay leaf.
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