Friday, October 21, 2011

Skillet Spaghetti Bolognese

Super easy, super yummy and my family always acts like I've just slaved for hours.

3/4 pound(s) raw lean ground beef, (5% or less fat)
1 medium onion(s), finely chopped
2 clove(s) (medium) garlic clove(s), minced
1 medium carrot(s), chopped
3 cup(s) mushroom caps, fresh, sliced
14 1/2 oz canned diced tomatoes
1 Tbsp canned tomato paste
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 cup(s) fat-free skim milk
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
1/2 pound(s) uncooked whole-wheat pasta, spaghetti variety
1 leaf/leaves basil, fresh, for garnish (optional)

Spray a large nonstick skillet with canola oil nonstick spray and set over medium-high heat. Add the beef and cook, stirring frequently to break it up, until browned, 5–8 minutes. Add the onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in the carrot and cook about 2 minutes. Stir in the mushrooms, tomatoes, tomato paste, basil, and oregano; bring to a boil. Reduce the heat and simmer, covered, 10 minutes. Add the milk and cook, uncovered, until the sauce is thickened, about 15 minutes longer. Stir in the salt and pepper.

Meanwhile, cook the spaghetti according to package directions. Drain, divide among 4 plates, and top with the sauce. Garnish with the basil leaves (if using). Yields about 1 cup pasta and 3⁄4 cup sauce per serving.

Tonight I added mozzarella and didn't have basil - still yummy, though.

This post was inspired by The Joys of Homeschooling. Hop on over there to get some more yummy recipes!

I got this recipe from Weight Watchers.

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