Spaghetti bolognese
5
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Traditional Bolognese sauce takes hours to simmer, but our version of this Italian classic, is ready in a fraction of the time with all the richness of the original. Featuring lean ground beef, this sauce is full of fresh vegetables including carrots, onions, and mushrooms, making the final product full of complex flavors. The key ingredients that makes bolognese rich and delicious is milk. Our version uses fat-free milk which imparts a creamy layer of flavor that smooths out the tartness of the tomatoes. Kids and adults will love this sauce and making a second batch to freeze will ensure a quick dinner another night with no additional work. The quick 15 minutes of prep is followed by 45 minutes of simmering during which you can throw together a quick and cool salad to serve alongside this pasta favorite.
Ingredients
Uncooked lean ground beef
¾ pound(s), (5% or less fat)
Onion
1 medium, finely chopped
Garlic
2 clove(s), minced
Carrots
1 medium, chopped
Mushroom caps
3 cup(s), fresh, sliced
Canned diced tomatoes
14½ oz
Tomato paste
1 Tbsp
Dried basil
½ tsp
Dried oregano
½ tsp
Fat free skim milk
¼ cup(s)
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Uncooked whole wheat pasta
½ pound(s), spaghetti variety
Fresh basil
1 leaf/leaves, fresh, for garnish (optional)
Instructions
1
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.
2
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.
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