Bolognese Sauce with Spaghetti
- Total Time
- 4:24
- Prep
- 0:12
- Cook
- 4:12
- Serves
- 8
- Difficulty
- Easy
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olive oil2 tsp
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uncooked fennel bulb(s)1 item(s), small, chopped
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uncooked onion(s)1 small, chopped
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uncooked carrot(s)1 medium, cut into 1/4-inch dice
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uncooked celery1 rib(s), medium, cut into 1/4-inch dice
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garlic clove(s)4 medium clove(s), minced
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uncooked lean ground beef½ pound(s), (7% fat or less)
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uncooked 96% lean ground pork½ pound(s)
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table salt1 tsp
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red pepper flakes¼ tsp
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black pepper¼ tsp
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canned crushed tomatoes28 oz, (1 can)
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grated Parmesan cheese½ cup(s)
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2% reduced fat milk⅓ cup(s)
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uncooked whole-wheat spaghetti16 oz, (1 package)
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basil½ cup(s), fresh, chopped
- Heat oil in large pot over medium-high heat. Add fennel, onion, carrot, and celery; cook, stirring, until onion is softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add beef, pork salt, pepper flakes, and black pepper; cook, breaking up meat with side of wooden spoon, until browned, 6–8 minutes. Transfer to 5- or 6-quart slow cooker.
- Stir tomatoes into beef mixture. Cover and cook until sauce is slightly thickened, 3 1/2 hours on Low. Stir in 1/4 cup of Parmesan and the milk. Cover and cook 30 minutes on Low.
- Meanwhile, cook spaghetti in same large pot according to package directions. Drain and keep warm.
- Divide spaghetti evenly among 8 bowls; top evenly with meat sauce. Sprinkle with remaining 1/4 cup Parmesan and the basil.
- Per serving: scant 1 cup pasta, 3/4 cup sauce, and 1 tablespoon Parmesan