Bolognese Sauce has been a staple among Italian dishes for countless generations. There’s something deeply satisfying about making dishes from scratch, and this Spaghetti Bolognese recipe is intended to help you do just that. Serve your sauce over a freshly cooked pile of spaghetti, top with cheese and enjoy!
- 1 (3/4-ounce) slice of French Bread
- 1/4 cup 1% low-fat milk
- 2 teaspoons olive oil
- 1 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
- 4 cups of hot cooked spaghetti
- 1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
1. Pulse bread in a food processor until coarse crumbs measure 1/2 cup. Combine crumbs and milk in a bowl.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and carrot; sauté 8 minutes.
3. Add garlic and tomato paste; sauté for 1 minute, stirring constantly. Add vinegar; cook for 30 seconds.
4. Add oregano, salt, peppers, and beef; cook 7 minutes, stirring to crumble.
5. Stir in breadcrumb mixture and tomatoes; bring to a boil. Reduce heat, and simmer for 6 minutes, stirring occasionally.
6. Serve over spaghetti; top with cheese.