Spaghetti Bolognese

Well, I'm Italian and my husband is italian so pasta is a tasty thing in our house. This version of a typical Bolognese sauce has lean ground beef, veggies and doesn't take long to make. Oh, and it tastes good too!

Spaghetti Bolognese
Serves: 4
Points: 8

Ingredients

3/4 pound lean ground beef (5% or less fat)
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, chopped
3 cups sliced fresh mushrooms
1 (14 1/2 ounce) can diced tomatoes
1 tbsp 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 pound whole-wheat spaghetti

1. Spray a large nonstick skillet with canola oil nonstick spray and set over medium-high heat. Add the beef and cook, stirring frequently to break it up, until browned, 5-8 minutes. Add the onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the carrot and cook about 2 minutes. Stir in the mushrooms, tomatoes, tomato paste, basil & oregano; bring to a boil. Reduce the heat and simmer, covered, 10 minutes. Add the milk and cook, uncovered , until the sauce is thickened, about 15 minutes longer. Stir in the salt and pepper.

2. Meanwhile, cook the spaghetti according to package directions. Drain, divide among 4 plates and top with the sauce.