Spaghetti with Best-Ever Bolognese Sauce2013-06-19
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 poundsÂ lean ground beef chuck
- 1 large onion, chopped (1 cup)
- 2 medium carrots, chopped (1 cup)
- 3 cloves garlic, minced
- 1 cupÂ half-and-half or milk
- 1 cupÂ chicken broth
- 1 tablespoonÂ white wine vinegar
- 1 28 ounceÂ can crushed tomatoes
- 1 6 ounceÂ can tomato paste
- 2 teaspoonsÂ Italian seasoning, crushed
- 1 teaspoonÂ ground black pepper
- 1/2 teaspoonÂ salt
- 1 14 – 16 ounceÂ 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.