ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spaghetti Bolognese

Photo: John Autry; Styling: Cindy Barr
Total time 40 mins
Yield 4 servings (serving size: 1 cup spaghetti, about 3/4 cup sauce, and 1 tablespoon cheese)
Making your own bolognese sauce from scratch is deeply satisfying - and delicious!  Serve the sauce over hot cooked spaghetti noodles with a green salad and garlic toast for a complete meal. 

Ingredients

  • 1 (3/4-ounce) slice French bread
  • 1/4 cup 1% low-fat milk
  • 2 teaspoons olive oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 2 tablespoons red wine vinegar
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 12 ounces ground sirloin
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained (such as Hunt's)
  • 4 cups hot cooked spaghetti (about 8 ounces uncooked)
  • 1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

Nutrition Information

  • calories 440
  • fat 9.6 g
  • satfat 3.4 g
  • monofat 4 g
  • polyfat 1.2 g
  • protein 29.8 g
  • carbohydrate 59.1 g
  • fiber 6 g
  • cholesterol 51 mg
  • iron 5.1 mg
  • sodium 682 mg
  • calcium 164 mg

How to Make It

  1. Pulse bread in a food processor until coarse crumbs measure 1/2 cup. Combine crumbs and milk in a bowl.

  2. Heat olive oil in a large skillet over medium-high heat. Add onion and carrot; sauté 8 minutes. Add garlic and tomato paste; sauté for 1 minute, stirring constantly. Add vinegar; cook for 30 seconds. 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. Serve over spaghetti; top with cheese.