Pasta Bolognese

• μερίδες: 6
• χρόνος ενεργούς προετοιμασίας: 45 Minutes

Υλικά

2 tablespoons olive off

2 large onions, chopped (2 cups)

2 medium carrots, chopped (about 1 cup)

1 teaspoon salt

1 Ib lean (at least 80%) ground beef

¼ cup tomato paste (from 6-oz can)

1 can (28 oz) fire-roasted diced tomatoes, undrained

1 carton (32 oz) beef broth (4 cups; for homemade broth, see page 146)

½ teaspoon crushed red pepper flakes

2 teaspoons Italian seasoning

1 Ib uncooked spaghetti

½ cup shredded Parmesan cheese (2 oz)

¼ cup thinly sliced fresh basil leaves

Οδηγίες

1 In 4-quart Dutch oven or stockpot, heat oil over medium-high heat. Cook onions, carrots and salt in oil 5 to 8 minutes, stirring occasionally, until softened. Add beef; cook 5 to 8 minutes, stirring frequently, until no longer pink.

2 Stir in tomato paste and tomatoes. Stir in broth, pepper flakes and Italian seasoning; heat to simmering. Break spaghetti in half; rinse under cold water. Tuck spaghetti into simmering liquid, covering completely.

3 Reduce heat to medium-low; cook uncovered

13 to 15 minutes or until spaghetti is tender and sauce is reduced slightly. Top with cheese and basil.

1 Serving (13 Cups): Calories 630; Total Fat 18g (Saturated Fat 6g, Trans Fat 0.5g); Cholesterol 55mg; Sodium 1520mg; Total Carbohydrate 86g (Dietary Fiber 7g, Sugars 7g); Protein 32g

Exchanges: 2 Starch, 3 Other Carbohydrate, 2 Vegetable, 3 Lean Meat,

2 Fat Carbohydrate Choices: 6