cold weather comfort food...

I haven't posted a recipe in a while and this one is a fall/winter FAVORITE! This is a must-make cold weather staple. And, as with most red sauces, it tastes even better as leftovers and also freezes very well!

Bolognese Sauce
Makes 4 servings

¾ lb. ground lean beef or ground turkey
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, chopped
3 cups fresh sliced mushrooms
1 (14.5 oz) can diced tomatoes
1 Tbsp tomato paste*
½ tsp dried basil
½ tsp dried oregano
¼ c FF milk
½ tsp salt
½ tsp ground pepper
½ pound whole wheat spaghetti
fresh basil leaves for garnish, if desired

1) Spray a large non-stick skillet with cooking spray and set over med-high heat. Add the beef and cook, stirring frequently to break it up, until browned, 5-8 minutes.

2) Add the onion and garlic; cook, stirring occasionally until softened, about 5 minutes. Stir in the carrot and cook about 2 minutes. Stir in the mushrooms, tomatoes, tomato paste, basil and oregano; bring to a boil. Reduce heat and simmer, covered, 10 minutes. Add the milk and cook, uncovered, until the sauce is thickened, about 15 minutes longer. Stir in the salt and pepper.

3) Meanwhile, cook the spaghetti according to package directions. Drain, divide among 4 plates and top with sauce.

Serving size: 1 cup pasta, 3/4 cup sauce.
(WW: 8 points per serving)

* I use a whole can of tomato paste and add 2 Tbsp. Balsamic Vinegar when adding the tomatoes. Both deepen the flavor without adding points.