Spaghetti with Best-Ever Bolognese Sauce

Get a budget-friendly start on the meat-lovers' sauce by using ground chuck. It cooks in less than 30 minutes but tastes like it simmered all day.

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

nutrition information

Per Serving: cal. (kcal) 474, Fat, total (g) 18, chol. (mg) 69, sat. fat (g) 7, carb. (g) 53, fiber (g) 6, pro. (g) 26, vit. A (IU) 3547.09, vit. C (mg) 16.53, sodium (mg) 645, calcium (mg) 100.97, iron (mg) 6.48, Percent Daily Values are based on a 2,000 calorie diet
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