- 3/4 pound(s) uncooked lean ground beef, (5% or less fat)
- 1 medium uncooked onion(s), finely chopped
- 2 clove(s) 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.