Spaghetti with Best-Ever Bolognese Sauce

By JenHall

haven’t tried this yet

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)

Preparation

Step 1

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,
Calories 474,
Protein (gm) 26,
Carbohydrate (gm) 53,
Fat, total (gm) 18,
Cholesterol (mg) 69,
Saturated fat (gm) 7,
Dietary Fiber, total (gm) 6,
Vitamin A (IU) 3547,
Vitamin C (mg) 17,
Sodium (mg) 645,
Calcium (DV %) 101,
Iron (DV %) 6,
Percent Daily Values are based on a 2,000 calorie diet