Total Time:

60 min(Cooking)

Servings:

4

Garden Vegetable Spaghetti Bolognese

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Ingredients

1 pkg (375 g)CATELLI® HEALTHY HARVEST® WHOLE WHEAT SPAGHETTI
8 oz (250 g)extra lean ground beed
1 cup (250 mL)each chopped onion, zucchini, mushrooms, carrot, celery and yellow pepper
1 tbsp (15 mL)each dried Italian seasoning and minced fresh garlic
1/2 tsp (2 mL) each salt and pepper
2 cups (500 mL)crushed tomatoes
1/2 cup (125 mL)milk
 Grated Parmesan cheese (optional)

Preparation

1
Crumble beef into a large a nonstick skillet set over medium heat; cook, stirring, until browned. Add vegetables, Italian seasoning, garlic, salt and pepper; sauté for 8 minutes.
2
Stir in tomatoes and milk; partially cover and simmer for 45 minutes.
3
Meanwhile, cook spaghetti according to package directions. Spoon the sauce over the hot spaghetti. Serve with Parmesan cheese (if using).

 

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