Spaghetti with Best-Ever Bolognese Sauce

By kimvess

Ingredients

• 1 1/2 pounds 85 percent lean ground beef chuck
• 1 large onion, chopped (1 cup)
• 2 medium carrots, chopped (1 cup)
• 3 cloves garlic, minced
• 1 cup half-and-half or milk
• 1 cup chicken broth
• 1 tablespoon white wine vinegar
• 1 28 ounce can crushed tomatoes
• 1 6 ounce can tomato paste
• 2 teaspoons Italian seasoning, crushed
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 14 - 16 ounce package dried whole wheat, multigrain or regular spaghetti
• Grated Parmesan, Romano, or Asiago cheese (optional)
• Fresh oregano (optional)

Details

Servings 8
Preparation time 25mins
Cooking time 45mins
Adapted from bhg.com

Preparation

Step 1

Directions

1.
In 12-inch skillet brown ground beef, onion, carrot, and garlic until meat is no longer pink, stirring occasionally. Drain off fat.

2.
Add half-and-half. Bring to boiling. Reduce heat; simmer, uncovered, 5 minutes or until half-and-half is nearly evaporated. Stir in broth, then vinegar. Return to boiling. Reduce heat; simmer, uncovered, 15 minutes or until liquid is nearly evaporated. Stir in crushed tomatoes, tomato paste, seasoning, pepper, and salt. Bring to boiling. Reduce heat; simmer, uncovered, 5 minutes or until thickened.

3.
Meanwhile, cook spaghetti, with 1 tablespoon salt added to water, according to package directions Drain. Serve spaghetti with sauce. Sprinkle with cheese and oregano. Makes 8 servings.