Recipe Swap: Minna's Spaghetti Bolognese

Spaghetti Bolognese
Makes 4 Servings
8 Points and Core

3/4 pound ground lean beef (5% or less fat)
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, chopped
3 cups sliced fresh mushrooms
14.5oz 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
Fresh basil leaves for garnish (optional)

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 and 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.

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