Spaghetti Bolognese

By moninikole

Ingredients

• 3/4 pound ground beef, 96/4% fat, extra, extra lean
• 1 onion -- finely chopped
• 2 garlic cloves -- minced
• 1 carrot -- chopped
• 3 cups fresh mushrooms -- sliced
• 1 can diced tomatoes
• 1 tablespoon tomato paste
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 cup skim milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper -- freshly ground
• 1/2 pound whole wheat spaghetti

Preparation

Step 1

You need a 14 1/2 oz can of the tomatoes.
Spray a large nonstick skillet with canola oil nonstick spray and set over medium-high heat. Add the beef and cook, stirring frequently to break it up, until browned, 5-8 minutes. add the onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in the carrot and cook about 2 minutes. Stir in the mushrooms, tomatoes, tomato paste, basil, and oregano; bring to a boil. Reduce the heat and simmer, covered, until the sauce is thickened, about 15 minutes longer. Stir in the salt and pepper.

Meanwhile, cook the spaghetti according to package directions. Drain, divide among 4 plates, and top with the sauce. Garnish with the basil leaves (if using).