Ingredients

• 1-1/2  lbs. 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  Tbsp. white wine vinegar
• 1  28-oz. can crushed tomatoes
• 1  6-oz. can tomato paste
• 2  tsp. Italian seasoning, crushed
• 1  tsp. ground black pepper
• 1/2  tsp. salt
• 1  14- to 16-oz. pkg. dried whole wheat, multigrain or regular spaghetti
•   Grated Parmesan, Romano, or Asiago cheese (optional)
•   Fresh oregano (optional)

Directions

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.