Spaghetti with Best-Ever Bolognese Sauce

Nuvita Biscuits

No exaggerations here. This best-ever spaghetti dinner features a mouthwatering blend of beef, veggies, and warm garlic-tomato sauce atop a bed of al dente pasta.


  • 1 1/2 pounds  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)


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.



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