The Best Bolognese Sauce (Spaghetti)

WFR: 5 stars

We had this for dinner tonight. It was seriously the best spaghetti I have ever had. Colby loved it too. It is from Better Homes and Gardens, but I changed a few things.

1 Lb lean ground beef
1 large onion, chopped
2-3 medium carrots, chopped
3-5 cloves of garlic, minced or grated
1 c half and half (i used part milk, part half and half)
1 c chicken stock
1 T red or white wine vinegar
28 oz can crushed tomatoes
6 oz tomato paste
2 tsp Italian season
1 t fresh ground pepper
1/2 t salt
1 pkg whole grain pasta ( we love barilla plus)

1. brown meat with onion, carrots, and garlic. Drain excess fat
2. Add cream/milk. bring to a boil, reduce heat, simmer uncovered for 5 minutes or until most of the liquid has evaporated
3. Stir in broth and vinegar. Bring to boil, reduce heat, simmer for about 15 minutes or until most of the liquid has evaporated
4. Stir in crushed tomatoes, paste, seasoning, s/p. Bring to boil, reduce heat, simmer for 5 minutes or until thick.
5. Meanwhile, cook spaghetti with about 1 T salt in water.
6. When pasta is done, I add it to the sauce with little bits of the pasta water and let it all cook together for a few minutes.
7. Serve and top with Parm.
YUM!