- 3/4 pound(s) uncooked lean ground beef, (5% or less fat)
- 1 medium uncooked onion(s), finely chopped
- 2 clove(s), medium garlic clove(s), minced
- 1 medium uncooked carrot(s), chopped
- 3 cup(s) mushroom caps, fresh, sliced
- 14 1/2 oz canned diced tomatoes
- 1 Tbsp canned tomato paste
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 cup(s) fat free skim milk
- 1/2 tsp table salt
- 1/4 tsp black pepper, freshly ground
- 1/2 pound(s) uncooked whole wheat pasta, spaghetti variety
- 1 leaf/leaves basil, fresh, for garnish (optional)
Spray a large nonstick skillet with canola oil nonstick spray and set over medium-high heat. Add the beef and cook, stirring frequently to break it up, until browned, 5–8 minutes. Add the onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in the carrot and cook about 2 minutes. Stir in the mushrooms, tomatoes, tomato paste, basil, and oregano; bring to a boil. Reduce the heat and simmer, covered, 10 minutes. Add the milk and cook, uncovered, until the sauce is thickened, about 15 minutes longer. Stir in the salt and pepper.
Meanwhile, cook the spaghetti according to package directions. Drain, divide among 4 plates, and top with the sauce. Garnish with the basil leaves (if using). Yields about 1 cup pasta and 3/4 cup sauce per serving.
- The sauce freezes beautifully, so make a double batch and thaw half in the microwave for an almost instant supper on a night when you get home late. Consider using fresh cremini mushrooms in the sauce. A dark-brown, slightly firmer variation of everyday white mushrooms, cremini mushrooms have a fuller flavor than their paler relatives.