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

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.
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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