Spaghetti Bolognese

I first came across the word bolognese in a Weight Watchers cookbook about 15 years ago.  Essentially it means "meat sauce".  This recipe is based on that one.  Added vegetables up the nutrition content.  Serve with a salad for a healthy, hearty dinner.

Yield: 4

Author: Mary

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Spaghetti Bolognese

Ingredients:

• 16 ounces lean ground beef (95% lean)
• 1 medium onion, finely chopped
• 2 medium garlic cloves, finely chopped
• 1 large carrot, chopped 
• 3 cups baby bella mushrooms, sliced
• 1 14.5-ounce can diced tomatoes
• 1 tablespoon tomato paste
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried oregano
• 1⁄4 cup 2 % milk
• salt and pepper, to taste
• 8 ounces whole wheat spaghetti, cooked

Instructions:

1. Heat a large, nonstick skillet over medium-heat. Spray with olive oil cooking spray and add beef; cook, stirring frequently until browned (5 minutes or so).
2. 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. Reduce heat to simmer, and continue to cook- covered- for 10 minutes. Add the milk and cook- uncovered- about 15 minutes. Season with salt and pepper, to taste.
3. Serve over spaghetti.

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