¼ cup fat free or low fat half-and-half (or skim milk)
½ teaspoon salt
½ teaspoon freshly ground black pepper
pinch of red pepper flakes
½ pound whole wheat spaghetti
Fresh basil or flat leaf parsley, for garnish
Instructions
Cook beef over medium-high heat in a large skillet until no longer pink. Add onion, garlic, and carrots; cook about 5 minutes. Stir in the mushrooms, tomatoes, tomato paste, basil, and oregano. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes. Add the half-and-half or milk and simmer, uncovered, until thickened, about 15 minutes. Stir in salt, pepper, and red pepper flakes.
Meanwhile, cook the spaghetti until al dente. Drain and divide among four plates and top each evenly with sauce. Garnish with chopped fresh basil or parsley. Serves 4.
Recipe by The Culinary Cellar at https://theculinarycellar.com/lighter-spaghetti-bolognese/