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Ingredients
- # 2 teaspoons olive oil
- # 1 onion, chopped
- # 1 rib celery, minced
- # 1 carrot, chopped
- # 2 cloves garlic, minced
- # 3/4 pound extra-lean ground round beef
- # 1 cup dry red wine or nonalcoholic red wine
- # 1 1/2 tablespoons unbleached or all-purpose flour
- # 1 1/2 cups fat-free milk
- # 1 can (28 ounces) crushed tomatoes
- # 1 can (8 ounces) tomato sauce
- # 2 tablespoons chopped parsley
- # 1 teaspoon dried basil or oregano
- # 12 ounces spaghetti
Details
Servings 6
Preparation
Step 1
1.
Warm the oil in a large nonstick skillet set over medium-high heat. Add the onion, celery, carrot, and garlic. Cook, stirring often, for 7 to 10 minutes, or until tender. Add the beef. Cook for 3 minutes, or until no longer pink. Add the wine. Cook for 2 minutes, or until the wine is almost evaporated.
2.
Place the flour in a small bowl. Gradually add the milk, whisking constantly, until blended. Add to the skillet. Cook, stirring constantly, for 2 minutes, or until the sauce is thickened and reduced by one-third. Add the crushed tomatoes, tomato sauce, parsley, and basil or oregano. Simmer for 15 minutes.
3.
Meanwhile, cook the pasta according to package directions. Place in a serving bowl. Top with the sauce.
Nutritional Facts per serving
CALORIES 392.7 CAL
FAT 5.1 G
SATURATED FAT 1 G
CHOLESTEROL 31.2 MG
SODIUM 148.7 MG
CARBOHYDRATES 56.6 G
TOTAL SUGARS 12 G
DIETARY FIBER 12.2 G
PROTEIN 24.8 G
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