Spaghetti Bolognese

Serves 6

Misty from Valencia, California, advises that this classic tomato-meat sauce is even better the next day and it freezes well for up to a month. Her original version included sausage and chicken broth in addition to ground beef and pork. To lighten this recipe somewhat, we left out the sausages and broth. Slow cooking draws out the flavors of the aromatic vegetables and tomatoes. Make a pot on the weekend and turn to it during the week for quick meals.

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 large stalks celery, chopped
2 large carrots, chopped
4 large cloves garlic, minced
1 pound lean ground beef
1/2 pound ground pork
1 cup dry white wine
2 (28-ounce) cans whole plum tomatoes, drained
Sea salt and freshly ground black pepper
1 cup low fat milk
1 pound pasta
3 tablespoons chopped fresh basil
1/4 cup freshly grated Parmigiano-Reggiano cheese

Method

Heat olive oil in a heavy saucepan over medium heat. Add onion, celery, carrots and garlic and sauté for 10 minutes or until tender but not browned. Increase the heat to medium high and add ground beef and ground pork, breaking the meat into chunks. Cook until browned. Add the wine. Crush the tomatoes with your hands as you add them to the pot, or use a fork to do this. Season with salt and pepper and simmer over low heat for 2 to 3 hours or until sauce is very thick. Stir in the milk and simmer again for just a few more minutes, stirring often. Adjust seasoning to taste.

When ready to serve, cook pasta in salted boiling water until al dente. Drain thoroughly. Serve sauce over pasta and garnish with basil and cheese.

Nutrition

Per serving: 510 calories (200 from fat), 23g total fat, 8g saturated fat, 31g protein, 39g total carbohydrate (5g dietary fiber, 9g sugar), 80mg cholesterol, 290mg sodium

http://wholefoodsmarket.com/recipes/2067