Spaghetti and meat sauce definitely fall under the comfort food category in my book. Especially when the meat sauce is a bolognese and is rich and creamy. Friday was one of those days that just called for comfort food and luckily, I had all the ingredients to make spaghetti and meat sauce.
A lot of meat sauce recipes, although delicious, can be really fattening. Bolognese often is laced with heavy cream. This meat sauce is actually quite healthy. It still had that creamy taste because I used a surprise ingredient, fat free sour cream (Greek yogurt would work equally well). I also “beefed” up the recipe with lots of vegetables, like onions, carrots, and mushrooms and I used a very lean ground beef. I have to say, I wasn’t so sure about adding the mushrooms in but I actually really like the flavor they give the sauce.
This recipe makes a lot, but you could always freeze what’s left over. It’s great over spaghetti when you want a comforting yet nutritious meal. Curl up with it on the couch and watch some TV and I promise you you’ll feel better. Pasta always makes me feel better after a long day.
1 large onion diced
5 cloves of garlic minced
3/4 cup of minced or grated carrot
1 lb. lean ground beef
8 oz. sliced baby portabella mushrooms
1 15 oz. can diced tomatoes
1 15 oz. can tomato sauce
1 tsp. Italian seasoning
1/2 cup of sour cream or Greek yogurt
Basil – You can use fresh basil (about 1/4 cup) or you can use what I used, which is 4 tsp. of the Dorot brand frozen basil
salt and pepper
1. Start by heating some olive oil (1-2 tbsp) in a large skillet over medium heat.
2. Add in the diced onion, garlic and carrot and cook for 6 minutes until the veggies start to become translucent. Season with salt and pepper.
3. Add in the lean ground beef (I used 97% lean so there’s almost no fat) and start to break it up in the pan with the veggies. Cook until it’s almost all brown.
4. Add in the baby portabella mushrooms and cook for another 2-3 minutes. All the meat should be brown and the veggies should be cooked. Season with salt and pepper.
5. Next add the diced tomatoes, tomato sauce and Italian seasoning. Stir and let the sauce simmer for 5 minutes.
6. In a separate bowl, add the 1/2 cup of sour cream (or yogurt). Add a spoonful of the sauce to the sour cream and mix well (this is called tempering). This is to ensure that the sour cream doesn’t curdle when you add it to the pan with the meat and veggies.
7. Add the sour cream and sauce back into the skillet with the rest of the sauce. Stir to combine. The sour cream will make the sauce creamy and lighten the color. Let it simmer until everything is heated and warmed through.
8. Turn off the heat and stir in the basil. Taste to see if it needs any additional salt and pepper.
9. Serve over spaghetti or any pasta you prefer. Top with parmesan cheese.
Happy Monday everyone! I know what I’m having for lunch. I love leftovers!