Spaghetti Bolognese

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 large or 150g

• Carrots

  Raw

  2 medium or 122g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

• Tomato paste

  Canned, without salt added

  1 can (6 oz) or 170g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  4 cup or 960g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Brown sugar

  2 tsp brownulated or 6g

• Water

  Plain, clean water

  8 tbsp or 118g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Spaghetti

  Dry pasta, enriched

  16 oz or 454g

Directions

1. Warm the olive oil in a large saucepan over medium-high heat. Add the chopped onion, carrot, celery, and garlic, and cook, stirring often, until softened, about 5 minutes.
2. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, 6 to 8 minutes.
3. diced in the tomato paste, canned tomatoes, oregano, a pinch of nutmeg, brown sugar, and water. Bring to a gentle boil.
4. Reduce heat to low and simmer uncovered, stirring occasionally, until thickened and flavorful, 20 to 30 minutes. Season to taste with salt and pepper.
5. Meanwhile, boil the spaghetti in a large pot of well-salted water according to package directions until al dente, then drain.
6. Divide the pasta among bowls and spoon the sauce over the top. Serve immediately.