Spaghetti Bolognese

You Will Need:

• Basil, 3 Tbsp, chiffonade
• Oregano, 2 Tbsp, chopped
• Parsley, 2 Tbsp, chopped
• Ground Beef or Veal, 1 lb
• Carrot, ¾ cup, peeled and chopped
• Onion, 1 cup, chopped
• Crushed Tomatoes, 1 each- 28 ounce can
• Garlic, 3 cloves, peeled
• Salt, 1 Tbsp
• Pepper, ½ Tbsp
• Olive Oil, 2 Tbsp
• Parmesan Cheese, 2 Tbsp

Recipe Serves: 6
Instructions:
1. In a large sauté pan, heat olive oil over medium heat. Add carrot and onion and cook for 7 minutes or until vegetables are soft
2. Add in ground beef or veal and garlic, season with salt and pepper, and cook 5-7 minutes longer until meat is brown
3. Pour in crushed tomatoes and bring to a boil, then add the chopped oregano, reduce heat to low, and simmer 20-25 minutes.
4. Turn off the heat and stir in parsley, basil, and grated parmesan cheese. To serve, spoon over hot looked pasta and top with additional grated parmesan cheese and a drizzle of olive oil if desired

Recipe, Pictures, and Nutrient Analysis by Chef Katie Reineberg