Don’t get me wrong; I love traditional Bolognese sauce. I’ve been to Italy. In fact, that plate above is from my heavenly trip to Italy. I love everything about Italy; except sometimes the calories in some of those marvelous meals. Here is a lighter version of Spaghetti Bolognese on those days when you want to eat just a little bit lighter, so maybe you can have a piece of garlic bread, right?
This recipe also uses whole wheat spaghetti, but use your favorite pasta of choice. The sauce freezes well too.
- ¾ pound lean ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 3 cups sliced fresh mushrooms
- 1 can (14-1/2 ounces) petite diced tomatoes
- 1 Tablespoon tomato paste
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 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
- 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.