Thursday, October 27, 2011

SPAGHETTI BOLOGNESE

1 lb lean ground beef
1 medium onion, chopped
1 can (15-oz) diced tomatoes
1 can (8-oz) tomato sauce
4 bay leaves
1 1/2 tsp Italian seasoning
1 1/2 tsp Worcestershire sauce
8-oz thin whole-wheat spaghetti
1/4 cup grated Parmesan cheese

In a large skillet over medium heat cook the ground beef and onion until the beef is crumbled and browned; drain well in a colander.  Wipe skillet out with a paper towel and return beef and onion to the pan.  Stir in the undrained tomatoes and the tomato sauce.  Add the bay leaves, Italian seasoning and the Worcestershire sauce.  Cover skillet and simmer about 25 minutes or until slightly thickened, stirring occasionally.  Discard bay leaves before serving.

Meanwhile cook the spaghetti according to the package directions.


To serve, spoon the sauce over the hot spaghetti and sprinkle with the grated Parmesan.

Yield: 4 servings

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