Categories: Pasta

Ingredients

• 1 1/2 lbs. 85% lean ground beef chuck
• 1 large onion, chopped (1 cup)
• 2 medium carrots, chopped (1 cup)
• 3 cloves garlic, minced
• 1 cup half and half or milk
• 1 cup chicken broth
• 1 Tbsp. white wine vinegar
• 1 (28 oz) can crushed tomatoes
• 1 (6 oz) can tomato paste
• 2 tsp. Italian seasoning, crushed
• 1 tsp. ground black pepper
• 1/2 tsp. salt
• 1 (14-16 oz0 pkg. spaghetti
• Grated parmesan
• Fresh oregano

Directions

1. In 12 " skilet brown beef, onion, carrots, garlic until meat is no longer pink, stirring occasionally. Drain off fat.

2. Add half and half. Bring to boiling. Reduce heat; simmer, uncovered, 5 minutes or until half and half is nearly evaporated. Stirn in borth, then vinegar. Return to boiling. Reduce heat; simmer, uncovered, 5 minutes until thickened.

3. Meanwhile, cook spaghetti, with 1 tbsp. salt added to water according to package directions. Drain. Serve spaghetti with sauce. Sprinkle with cheese and oregano.

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