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Ingredientes
- 3 Tbsp. Vegetable oil
- 1 x Onion, minced
- 2 x Garlic cloves, chopped
- 1 x Carrot, finely diced
- 1 x Celery stalk, finely diced
- 1 lb Grnd beef
- 1 c. White wine
- 1/2 c. Lowfat milk
- 1 1/4 tsp Salt
- 3/4 tsp Pepper pn Nutmeg
- 28 ounce Canned tomatoes, minced
- 2 Tbsp. Tomato paste
- 1 x Bay leaf
- 12 ounce Spaghetti Parmesan, freshly grated Fresh parsley, minced
Direcciones
- In large heavy saucepan, heat oil over medium-low heat; cook onion, garlic, carrot and celery, stirring, for about 5 min or possibly till softened.
- Add in beef; cook, stirring to break up, for about 10 min or possibly just till no longer pink, being careful not to brown. Drain off fat.
- Pour in wine; increase heat to medium-high and cook, stirring occasionally, till wine has evaporated. Add in lowfat milk, salt, pepper and nutmeg; cook, stirring, till lowfat milk has evaporated.
- Add in tomatoes, tomato paste and bay leaf; bring to boil. Reduce heat to low and cook, stirring occasionally, for 2 hrs or possibly till thickened. Throw away bay leaf.
- Meanwhile, in large pot of boiling salted water, cook spaghetti for 8-10 min or possibly till tender but hard; drain well.
- In warmed serving bowl, toss spaghetti with half of the sauce. Top with remaining sauce. Sprinkle with Parmesan and parsley to taste.
- Test Kitchen also appears in Canadian Living's Best Pasta book.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 556g | |
| Recipe makes 4 servings | |
| Calories 562 | |
| Calories from Fat 293 | 52% |
| Total Fat 32.71g | 41% |
| Saturated Fat 9.79g | 39% |
| Trans Fat 0.26g | |
| Cholesterol 83mg | 28% |
| Sodium 1501mg | 63% |
| Potassium 1277mg | 36% |
| Total Carbs 32.9g | 9% |
| Dietary Fiber 5.7g | 19% |
| Sugars 18.49g | 12% |
| Protein 25.37g | 41% |
