Spaghetti with Best-Ever Bolognese Sauce
pounds 85 percent lean ground beef chuck
large onion, chopped (1 cup)
medium carrots, chopped (1 cup)
cloves garlic, minced
cup half-and-half or milk
cup chicken broth
tablespoon white wine vinegar
28 ounce can crushed tomatoes
6 ounce can tomato paste
teaspoons Italian seasoning, crushed
teaspoon ground black pepper
14 ounce package dried whole wheat, multigrain or regular spaghetti
Grated Parmesan, Romano, or Asiago cheese (optional)
Fresh oregano (optional)
- 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. Makes 8 servings.
Nutrition Facts(Spaghetti with Best-Ever Bolognese Sauce)
- Per serving:
- 474 kcal cal.,
- 18 g fat
- (7 g sat. fat,
- 69 mg chol.,
- 645 mg sodium,
- 53 g carb.,
- 6 g fiber,
- 26 g pro.
- Percent Daily Values are based on a 2,000 calorie diet