Spaghetti Bolognese

Name: Spaghetti Bolognese
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 411 grams diced tomatoes with basil, garlic, and oregano, undrained (such as Hunts); 118 milliliters finely chopped carrot; 227 grams cups hot cooked spaghetti (about uncooked); 21 grams French bread; 3 garlic cloves, minced; 0 teaspoons ground red pepper; 340 grams ground sirloin; 59 milliliters 1% low-fat milk; 2 teaspoons olive oil; 237 milliliters finely chopped onion; 2 teaspoons dried oregano; 28 grams 1/4 cup shaved fresh Parmigiano-Reggiano cheese; 2 Tbsps red wine vinegar; 1 teaspoons salt; 1 Tbsp tomato paste

You can never have too many main course recipes, so give Spaghetti Bolognese a try. This recipe serves 4. One portion of this dish contains around 25g of protein, 18g of fat, and a total of 407 calories. From preparation to the plate, this recipe takes about 40 minutes. A mixture of salt, tomato paste, carrot, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Pulse bread in a food processor until coarse crumbs measure 1/2 cup.

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Bread

Equipment you will use

Food Processor

Combine crumbs and milk in a bowl.

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Milk

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Bowl

Heat olive oil in a large skillet over medium-high heat.

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Olive Oil

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Frying Pan

Add onion and carrot; saut 8 minutes.

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Carrot

Onion

Add garlic and tomato paste; saut for 1 minute, stirring constantly.

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Tomato Paste

Garlic

Add vinegar; cook for 30 seconds.

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Vinegar

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.

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Breadcrumbs