SPAGHETTI BOLOGNESE
MEAT & MORE
INGREDIENTS
- 1 lb Spaghetti (Whole Wheat)
- 3 T Olive oil
- 1 Onion (large) (diced medium)
- 2 Carrots (large) (peeled) (diced)
- 3 Garlic (cloves) (minced)
- 14 oz Beef (lean) (ground) (14 oz package)
- 1/2 C Red Wine (dry)
- 1 C Vegetable Stock
- 1 Can Tomatoes (diced) (14.5-oz)
- 1/4 C Tomato paste
- 1 T Oregano (dried)
- 1 t Red pepper flakes
- 1 t Kosher Salt
- Black Pepper (freshly ground)
DIRECTIONS
- 1. Bring a large pot of salted water to a boil & cook pasta according to package directions.
- 2. Drain well, reserving about 1/2 C of the pasta water.
- 3. Heat oil in a large saute pan over medium-high heat.
- 4. Add onions & carrots to the sautee pan & cook for 5-7 minutes or until softened.
- 5. Add garlic & cook for 2 more minutes.
- 6. Add meat or meat substitute & break up with a wooden spoon into bite size chunks.
- 7. Cook 5-8 minutes or until lightly browned.
- 8. Add wine, stock & tomatoes & bring to a boil.
- 9. Reduce to a simmer & cook 10 - 15 minutes or until thickened.
- 10. Stir in oregano, red pepper flakes, salt & pepper (to taste).
- 11. Add pasta to sauce & toss to coat well.
- 12. Add a few Tablespoons of reserved water at a time to help coat the noodles if needed.
- 13. Divide between bowls & serve warm.
♦♦♦♦♦
Copyright © 2012 -2018 KosherWoman.com
All rights reserved