Spaghetti Bolognese

This was eh. Fast to make but it had too much of a carrot taste. So much better ones out there. We had with salad.

Spaghetti Bolognese

Other Time: 40 minutes minutes
Yield: 4 servings (serving size: 1 cup spaghetti, about 3/4 cup sauce, and 1 tablespoon cheese)

Cost per Serving: $1.53

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 (such as Hunt's)
4 cups hot cooked spaghetti (about 8 ounces uncooked)
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

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.


CALORIES 440 ; FAT 9.6g (sat 3.4g,mono 4g,poly 1.2g); CHOLESTEROL 51mg; CALCIUM 164mg; CARBOHYDRATE 59.1g; SODIUM 682mg; PROTEIN 29.8g; FIBER 6g; IRON 5.1mg

Cooking Light, MARCH 2011