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Spaghetti with Best-Ever Bolognese Sauce

Makes: 8 servings
Prep 25 mins Cook 20 mins
Spaghetti with Best-Ever Bolognese Sauce
Ingredients
  • 1 1/2  pounds  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  teaspoons  Italian seasoning, crushed
  • 1  teaspoon  ground black pepper
  • 1/2  teaspoon  salt
  • 1 14 - 16  ounce package  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.

Nutrition Facts (Spaghetti with Best-Ever Bolognese Sauce)
  • 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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