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- 1 1/2 pounds 85 percent lean ground beef chuck
- 1 largeonion, chopped (1 cup)
- 2 mediumcarrots, chopped (1 cup)
- 3 clovesgarlic, minced
- 1 cup half-and-half or milk
- 1 cup chicken broth
- 1 tablespoon white wine vinegar
- 1 28 ounce cancrushed tomatoes
- 1 6 ounce cantomato paste
- 2 teaspoons Italian seasoning, crushed
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 14 - 16 ounce packagedried whole wheat, multigrain or regular spaghetti
- Grated Parmesan, Romano, or Asiago cheese (optional)
- Fresh oregano (optional)
1. In 12-inch skillet brown ground beef, onion, carrot, and garlic until meat is no longer pink, stirring occasionally. Drain off fat.
2. 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.
3. Meanwhile, cook spaghetti, with 1 tablespoon salt added to water, according to package directions Drain. Serve spaghetti with sauce. Sprinkle with cheese and oregano. Makes 8 servings.
- Servings Per Recipe 8,
- cal. (kcal) 474,
- Fat, total (g) 18,
- chol. (mg) 69,
- sat. fat (g) 7,
- carb. (g) 53,
- fiber (g) 6,
- pro. (g) 26,
- vit. A (IU) 3547,
- vit. C (mg) 17,
- sodium (mg) 645,
- calcium (mg) 101,
- iron (mg) 6,
- Percent Daily Values are based on a 2,000 calorie diet
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