Email to Judith K      

Spaghetti alla Bolognese

Source of Recipe

unknown


List of Ingredients

1 tablespoon olive oil
1 medium onion -- chopped
1 pound extra lean ground beef
1/2 small carrot -- chopped
1/2 rib celery -- chopped
1 cup white wine
1/2 cup skim milk
1/8 teaspoon nutmeg
14 1/2 ounces tomatoes
1 cup fat-free beef broth
3 tablespoons tomato paste
1 teaspoon salt
1 teaspoon basil -- dried, crushed
1/2 teaspoon thyme -- dried, crushed
1/8 teaspoon pepper
1 bay leaf
1 pound spaghetti
1/4 cup fat-free Parmesan cheese -- freshly grated




Recipe

Heat oil in large skillet over medium heat. Cook and stir onion in hot oil until soft. Crumble beef into onion mixture. Brown 6 minutes. Stir carrot and celery into meat mixture; cook 2 minutes over medium-high heat. Stir in wine; cook 4 - 6 minutes until wine has evaporated. Stir in milk and nutmeg; reduce heat to medium and cook 3 - 4 minutes until milk has evaporated. Remove from heat.

Add the can of diced tomatoes to meat mixture. Stir broth, tomato paste, salt, basil, thyme, pepper, and bay leaf into tomato-meat mixture. Bring to a boil over medium-high heat; reduce heat to low.

Simmer uncovered 1 to 1 1/2 hours until most of liquid has evaporated and sauce thickens, stirring frequently. Remove and discard bay leaf.

To serve, cook spaghetti, as package directs; drain well. Combine hot spaghetti and meat sauce in serving bowl; toss lightly. Sprinkle with Parmesan cheese.


Serves: 8


Per Serving: 288 Calories; 12g Fat (39.7% calories from fat); 17g Protein; 24g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 463mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.