Spaghetti Bolognese

Ingredients

1 (3/4-ounce) slice French bread

1/4 cup 1% low-fat milk

2 teaspoons olive oil

1 cup finely chopped onion

1/2 cup finely chopped carrot

3 garlic cloves, minced

1 tablespoon tomato paste

2 tablespoons red wine vinegar

2 teaspoons dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon ground red pepper

12 ounces ground sirloin

1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained (such as Hunt's)

4 cups hot cooked spaghetti (about 8 ounces uncooked)

1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

Preparation

1. Pulse bread in a food processor until coarse crumbs measure 1/2 cup. Combine crumbs and milk in a bowl.

2. Heat olive oil in a large skillet over medium-high heat. Add onion and carrot; sauté 8 minutes. Add garlic and tomato paste; sauté for 1 minute, stirring constantly. Add vinegar; cook for 30 seconds. Add oregano, salt, peppers, and beef; cook 7 minutes, stirring to crumble. Stir in breadcrumb mixture and tomatoes; bring to a boil. Reduce heat, and simmer for 6 minutes, stirring occasionally. Serve over spaghetti; top with cheese.