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
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
Details
Servings 4
Preparation time 40mins
Cooking time 40mins
Preparation
Step 1
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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