Spaghetti with Best-Ever Bolognese Sauce

By nanasally4

DFinase

Ingredients

• 1 1/2 lbs 85% 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 tbsp white wine vinegar
• 1 28oz can crushed tomatoes
• 1 6oz can tomato paste
• 2 tsp Italian seasoning, crushed
• 1 tsp ground black pepper
• 1/2 tsp salt
• 1 14-16 oz dried whole wheat, multigrain, or regular spaghetti
• Grated Parmesan, Romano, or asiago cheese
• Fresh oregano

Preparation

Step 1

1. In 12 inch skillet brown beef, onion, carrots 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 pasta with 1 tbsp salt added to water, according to package directions. Drain. Serve spaghetti with sauce. Sprinkle with cheese and oregano