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. 

Deb Wise
Recipe by Cooking Light

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John Autry; Styling: Cindy Barr

Recipe Summary

total:
40 mins
Yield:
4 servings (serving size: 1 cup spaghetti, about 3/4 cup sauce, and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

440 calories; fat 9.6g; saturated fat 3.4g; mono fat 4g; poly fat 1.2g; protein 29.8g; carbohydrates 59.1g; fiber 6g; cholesterol 51mg; iron 5.1mg; sodium 682mg; calcium 164mg.