Saturday, May 13, 2006

Spaghetti Bolognese

Tonight I made this spaghetti for dinner and I loved the way it had so much mushrooms (I am a mushroom fan) The flavor was simple. No heavy spices. Just a little dried basil and some oregano. I was supposed to put a few pieces of fresh basil on the dish for decoration....but I just couldn't cut my plant! I mean what good is a basil plant if you aren't going to use it? I know I am weird! You really should see how much my lemon tree has grown. It is full of lemons! I am jealous of my mom's because her lemons are bigger. So back to the dish. It was made with whole wheat pasta. I have never been a big fan of the whole wheat pasta thing, but this time it was really good. I guess it just depends on what you put on it. It made quite a bit of sauce though. I love to eat pasta so it wasn't a big deal for me. The kids really like it too. Gary wasn't home that night so he didn't get to taste it. I think it would be a definite repeat recipe for this house.

Spaghetti Bolognese

3/4 lb ground beef
1 onion chopped
2 garlic cloves minced
1 carrot chopped
3 cups fresh mushrooms
1 (14 1/5 oz) can diced tomatoes
1 tbs tomato paste
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 cup fat free milk
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 lb whole wheat spaghetti

Cook beef stirring frequently till browned. Add the onion & garlic. Cook until soft. Stir in carrots and cook 2 more minutes. Stir in mushrooms, tomatoes, tomato paste, basil and oregano. Bring to boil. Reduce heat and simmer uncovered for 120 minutes. Add the milk and cook uncovered until thickened. About 15 minutes. Stir in salt and pepper. Serve over cooked pasta.

Makes 4 servings


Ivonne said...

Nothing comforts as much as a bolognese sauce. Your dish looks and sounds wonderful.

And I'm jealous that you have a lemon tree and basil that's already growing! We're going to have to wait another month or so for the basil here in Ontario!

crystal said...

That looks sooooo good...and I didn't know you had a lemon tree!