1 can (about 14 oz) whole peeled tomatoes, drained and coarsely chopped, juice reserved
1 C beef broth
3 T tomato paste
1 t salt
1 t dried basil
1/2 t thyme
1/8 t black pepper
1 bayleaf
1 lb uncooked spaghetti
1 C freshly grated Parmesan cheese (about 3 oz)
Instructions
1- Heat oil in large skillet over medium-high heat. Add beef; cook
6-8 minutes, stirring to break up meat. Drain fat.
2- Add onion, carrot, and celery; cook and stir 2 minutes. Stir in
wine; cook 4-6 minutes or until wine has evaporated. Reduce heat
to medium. Stir in milk and nutmeg; cook 3-4 minutes or until milk
has almost evaporated. Remove from heat.
3- Press tomatoes with reserved juice through sieve into meat
mixture; discard seeds.
4- Stir beef broth, tomato paste, salt, basil, thyme, pepper and bay
leaf into meat mixture. Bring to a boil over medium-high heat.
Reduce heat; simmer 1 to 1 1/2 hours or until most of liquid has
evaporated and sauce thickens, stirring frequently. Discard bay
leaf.
5- Meanwhile, cook spaghetti according to package directions.
Drain. Combine spaghetti and meat sauce in large bowl; gently
toss. Sprinkle with cheese.
Originally Submitted
6/21/2013
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