4 servings (serving size: 1 cup spaghetti, about 3/4 cup sauce, and 1 tablespoon cheese)
Photo: John Autry; Styling: Cindy Barr
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
How to Make It
Pulse bread in a food processor until coarse crumbs measure 1/2 cup. Combine crumbs and milk in a bowl.
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.
My partner's favorite dish! Funny that I found it in CL's "Meals on a budget" section b/c it doesn't taste like a blue light special at all! The red wine vinegar gives it a delicious tang. Sometimes I add sausage or mushrooms; tonight I'll add some fresh tomatoes from the garden. It's a versatile, no-fail dish for me.
This was one of the best spaghetti recipes I've ever had! I used ground turkey instead of sirloin, but I otherwise made it as printed. The flavors were so delicious, and it was very filling. Can't wait for leftovers tonight! Even with the high carbs, this was only 11 pts (WW).
My husband, myself & my 2 1/2 yr old liked this a a lot. Nice flavor. I chopped the onions & the carrot in my food processor because I'm horrible at cutting veggies really small. I also used petite diced tomatoes and added extra basil, minced garlic & oregano since the canned ones didn't have it. It wasn't particularly saucy, but that didn't bother me like I thought it would. Would totally make it again. Yum!
We really enjoyed this recipe. I made a few modifications. I exchanged the vinegar for red wine, added some chicken sausage (in addition to the ground beef) and substituted fennel for onion. I also added some fresh basil and mushrooms that I had on hand. I will definitely make this again!
We did not like this one at all. My husband loves spaghetti bolognese and spaghetti with meat sauce, so I try a lot of recipes. This one was nice and meaty, but the flavor was not good. I didn't even save the leftovers because we would not want to eat it again. It tasted kind of vinegary.
Delicious! When cooking, it thickens a bit faster than the recipe indicates. I only simmered it for about 1 minute after adding the tomatoes. It's even better the next day; just wait to make the pasta until you serve it.
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