Spaghetti With Best-Ever Bolognese Sauce - cooking recipe

Ingredients

1 1/2 lbs 85% lean ground beef
1 large onion, chopped (1 cup)
2 medium carrots, chopped (1 cup)
3 garlic cloves, minced
1 cup half and half milk or 1 cup milk
1 cup chicken broth
1 tablespoon white wine vinegar
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
2 teaspoons italian seasoning, crushed
1 teaspoon ground black pepper
1/2 teaspoon salt
1 (16 ounce) package whole wheat spaghetti or (16 ounce) package regular spaghetti
grated parmesan cheese, Romano cheese (optional) or asiago cheese (optional)
fresh oregano (optional)

Preparation

. In 12-inch skillet brown ground beef, onion, carrot, and garlic until meat is no longer pink, stirring occasionally. Drain off fat.
2. Add half-and-half. Bring to boiling. Reduce heat; simmer, uncovered, 5 minutes or until half-and-half is nearly evaporated. Stir in broth, then vinegar. Return to boiling. Reduce heat; simmer, uncovered, 15 minutes or until liquid is nearly evaporated. Stir in crushed tomatoes, tomato paste, seasoning, pepper, and salt. Bring to boiling. Reduce heat; simmer, uncovered, 5 minutes or until thickened.
3. Meanwhile, cook spaghetti, with 1 tablespoon salt added to water, according to package directions Drain. Serve spaghetti with sauce. Sprinkle with cheese and oregano. Makes 8 servings.