pat's Recipe

Spaghetti with Best-Ever Bolognese Sauce

Category: PASTA

Ingredients
1-1/2 lbs. 85 percent 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 Tbsp. white wine vinegar
1 28-oz. can crushed tomatoes
1 6-oz. can tomato paste
2 tsp. Italian seasoning, crushed
1 tsp. ground black pepper
1/2 tsp. salt
1 14- to 16-oz. pkg. dried whole wheat, multigrain or regular spaghetti
Grated Parmesan, Romano, or Asiago cheese (optional)
Fresh oregano (optional)

Directions
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.
Makes 8 servings.