What's For Dinner Wednesday: [Lightened Up] Spaghetti Bolognese

I realize that last week's Wednesday post was also a pasta recipe, but since Alex and I eat pasta so frequently it wouldn't be too weird for me to post another.  This Bolognese sauce is one of Alex's favorites. It is rich and hearty-- the ultimate comfort food, but also still impressive enough that you could serve it to guests.  It's one of my favorite meals to make when we're having a date night in and it's perfect with a glass of red wine.

The best part of all is that it is adapted from a Cooking Light recipe and incorporates lean bison and whole grain spaghetti so it isn't all that bad for you either!

Enjoy!

Ingredients:

• 1.5-inch slice French bread 
• 1/4 cup skim milk 
• 1 Tbs. olive oil 
• 1 cup onion, diced
• 1/2 cup carrot, finely diced
• 3 garlic cloves, minced
• 1 Tbs. tomato paste
• 2 Tbs. red wine vinegar
• 1/4 cup dry red wine 
• 2 tsp. dried oregano
• 1 tsp. dry basil  
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/8 tsp. crushed red pepper flakes
• 12 oz. ground bison
• 14.5 oz. can petite diced tomatoes 
• 4 cups hot cooked whole grain spaghetti (about 8 oz. uncooked)
• 8-10 fresh basil leaves, thinly sliced 
• 1/4 cup fresh Parmesan cheese, grated

Pulse bread in a food processor until coarse crumbs are created. In a small bowl, combine crumbs and milk. Set aside,

Heat olive oil in a large skillet over medium-high heat. Add onion and carrot and sauté for 8 minutes. Add garlic and tomato paste and sauté for 1 minute, stirring constantly. Stir in vinegar and wine. Cook for 30 seconds and then add oregano, basil, salt, peppers, and bison. Cook for 7 minutes, stirring to crumble. Add breadcrumb mixture and tomatoes, sir to combine, and bring to a boil. Reduce heat, and simmer for 6 minutes, stirring occasionally.

Serve over spaghetti. Top with basil and cheese.


Inspired by original recipe courtesy of Cooking Light.