Spaghetti Bolognese

Name: Spaghetti Bolognese
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 0.25 pound ground beef; 0.25 cup yellow onion (diced); 1.5 clove garlic (minced); 0.5 teaspoon dried oregano; 0.5 teaspoon salt (divided); 0.25 teaspoon black pepper (divided); 0.75 cup crushed tomatoes; 0.25 cup beef broth; 2 ounce spaghetti; 1 slice French bread; 1 teaspoon butter; 1 cup arugula; 0.5 tablespoon red wine vinegar

A rich and savory meat sauce simmered with tomatoes and herbs, served over tender spaghetti with a side of crisp arugula and fragrant garlic bread.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 1
Cuisine: Italian
Difficulty: Easy
Cost: $4.80/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
0.25 pound ground beef
0.25 cup yellow onion (diced)
1.5 clove garlic (minced)
0.5 teaspoon dried oregano
0.5 teaspoon salt (divided)
0.25 teaspoon black pepper (divided)
0.75 cup crushed tomatoes
0.25 cup beef broth
2 ounce spaghetti
1 slice French bread
1 teaspoon butter
1 cup arugula
0.5 tablespoon red wine vinegar

Instructions

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
Add diced yellow onion and 1 clove minced garlic to the saucepan. Cook until softened, about 5 minutes.
Stir in dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Pour in crushed tomatoes and beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, stirring occasionally.
While the Bolognese simmers, bring a small pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente.
Prepare garlic bread: In a small bowl, combine 1 teaspoon softened butter and 1/2 clove minced garlic. Spread evenly over 1 slice French bread. Toast in a toaster oven or bake in a conventional oven at 350 degrees Fahrenheit for 5 minutes, or until golden.
Prepare arugula salad: In a small bowl, whisk together 1/2 tablespoon olive oil, red wine vinegar, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper. Toss with arugula.
Serve Bolognese sauce over cooked spaghetti, alongside the garlic bread and arugula salad.

Notes

Leftovers can be stored in an airtight container for up to 3 days. For a slightly sweeter sauce, add a pinch of sugar.

Nutrition (per serving)

Calories: 610
Protein: 31.8 g
Carbohydrates: 65.5 g
Fat: 24.2 g
Fiber: 8.7 g
Sodium: 1210 mg
Saturated Fat: 8.1 g
Sugar: 12.3 g
Cholesterol: 68 mg