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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Making your own bolognese sauce from scratch is deeply satisfying - and delicious! Serve the sauce over hot cooked spaghetti noodles with a green salad and garlic toast for a complete meal. Ingredients:
1 (3/4-ounce) slice french bread |
1/4 cup 1% low-fat milk |
2 teaspoons olive oil |
1 cup finely chopped onion |
1/2 cup finely chopped carrot |
3 garlic cloves, minced |
1 tablespoon tomato paste |
2 tablespoons red wine vinegar |
2 teaspoons dried oregano |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/8 teaspoon ground red pepper |
12 ounces ground sirloin |
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained (such as hunt's) |
4 cups hot cooked spaghetti (about 8 ounces uncooked) |
1/4 cup (1 ounce) shaved fresh parmigiano-reggiano cheese |
Directions:
1. Pulse bread in a food processor until coarse crumbs measure 1/2 cup. Combine crumbs and milk in a bowl.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and carrot; sauté 8 minutes. Add garlic and tomato paste; sauté for 1 minute, stirring constantly. Add vinegar; cook for 30 seconds. Add oregano, salt, peppers, and beef; cook 7 minutes, stirring to crumble. Stir in breadcrumb mixture and tomatoes; bring to a boil. Reduce heat, and simmer for 6 minutes, stirring occasionally. Serve over spaghetti; top with cheese.
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