Spaghetti and Bolognese Sauce
Servings: 8
Prep Time: 25m
Cook Time: 20m
Calories: 474
Ingredients
- 1 ½ pound 85 percent lean ground beef chuck
- 1 large onion, chopped (1 cup)
- 2 medium carrots, chopped (1 cup)
- 3 cloves garlic, minced
- 1 cup half-and-half or milk
- 1 cup chicken broth
- 1 tablespoon white wine vinegar
- 1 28 ounce can crushed tomatoes
- 1 6 ounce can tomato paste
- 2 teaspoon Italian seasoning, crushed
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 1 14-16 ounce package dried whole wheat, multigrain or regular spaghetti
- Grated Parmesan, Romano, or Asiago cheese (optional)
- Fresh oregano (optional)
Instructions
- In 12-inch skillet brown ground beef, onion, carrot, and garlic until meat is no longer pink, stirring occasionally. Drain off fat.
- Add half-and-half. Bring to boiling. Reduce heat; simmer, uncovered, 5 minutes or until half-and-half is nearly evaporated. Stir in broth, then vinegar. Return to boiling. Reduce heat; simmer, uncovered, 15 minutes or until liquid is nearly evaporated. Stir in crushed tomatoes, tomato paste, seasoning, pepper, and salt. Bring to boiling. Reduce heat; simmer, uncovered, 5 minutes or until thickened.
- Meanwhile, cook spaghetti, with 1 tablespoon salt added to water, according to package directions Drain. Serve spaghetti with sauce. Sprinkle with cheese and oregano.