Spaghetti Bolognese

Calories: 440 Fat: 9.6g Saturated fat: 3.4g Monounsaturated fat: 4g Polyunsaturated fat: 1.2g Protein: 29.8g Carbohydrate: 59.1g Fiber: 6g Cholesterol: 51mg Iron: 5.1mg Sodium: 682mg Calcium: 164mg
Photo by Sarah S.

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Ingredients

  • 1

    (3/4-ounce) slice French bread

  • 1/4

    cup 1% low-fat milk

  • 2

    teaspoons olive oil

  • 1

    cup finely chopped onion

  • 1/2

    cup finely chopped carrot

  • 3

    garlic cloves, minced

  • 1

    tablespoon tomato paste

  • 2

    tablespoons red wine vinegar

  • 2

    teaspoons dried oregano

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon black pepper

  • 1/8

    teaspoon ground red pepper

  • 12

    ounces ground sirloin

  • 1

    (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained

  • 4

    cups hot cooked spaghetti (about 8 ounces uncooked)

  • 1/4

    cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

Directions

1. Pulse bread in a food processor until coarse crumbs measure 1/2 cup. Combine crumbs and milk in a bowl. 2. Heat olive oil in a large skillet over medium-high heat. Add onion and carrot; sauté 8 minutes. Add garlic and tomato paste; sauté for 1 minute, stirring constantly. Add vinegar; cook for 30 seconds. Add oregano, salt, peppers, and beef; cook 7 minutes, stirring to crumble. Stir in breadcrumb mixture and tomatoes; bring to a boil. Reduce heat, and simmer for 6 minutes, stirring occasionally. Serve over spaghetti; top with cheese.

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