Chef 101 Wednesday Hump Day: Spaghetti Bolognese

I am finding that while happy to be able to finally make a meal that people can eat, I’ve not been noting the wines.  This was especially true last night when we had at least 6 bottles for 6 people.  Do I make hubby write down my tasting notes while I divide my time between designing centerpieces and browning something-or-another?

This self-imposed Chef 101er and Wine 101er will strive harder to figure it out but for now, suffice it to say, the wine was goooooooood.

This week I took on the dish we ate all month long last June in Italy: Spaghetti Bolognese.  And even though I didn’t get the recipe in Bologna, where yes, of course, it was done the best, I found a lo-calorie recipe here


  • 2 tsp olive oil
  • 1 garlic clove, crushed
  • 1 medium onion, finely chopped
  • 1 medium carrot, peeled and sliced
  • 3/4 pound extra-lean ground beef
  • 1 cup of pre-sliced cremini mushrooms
  • 1 tsp dried oregano
  • 1 14-ounce can crushed tomatoes
  • 2 tsp Worcestershire sauce
  • 1/4 cup fat free milk
  • 3/4 pound wholewheat spaghetti or linguine


Heatoil in a large Dutch oven. Add garlic, onions and carrots; stir untilonions are softened. Crumble in beef and cook until meat is browned.Add mushrooms and oregano, and cook for a further 2 minutes. Pour intomatoes and add Worcestershire sauce. Simmer for 25 minutes. Pour inmilk, stir well and simmer for a further 10 minutes. Meanwhile, boilpasta according to instructions on package.  Serves 4. 
Per Serving: Calories 315, Calories from Fat 67, TotalFat 7.4g (sat 2.6g), Cholesterol 52mg, Sodium 206mg, Carbohydrate36.4g, Fiber 7.1g, Protein 25.7g

The only changes I made to the above was I wanted it to simmer longer, as the best sauce is always better the next day.   So I transferred the cooked sauce into a crock pot, before adding the milk, and then, about 7 hours later, I added the milk a few minutes before serving.  I also doubled recipe so that I could have my very first spaghetti sauce for lunch too.

4 thoughts on “Chef 101 Wednesday Hump Day: Spaghetti Bolognese

  1. It looks good. Now that you can cook, you have to master the art of multitasking. Or at the very least, take photos of the bottles you opened!

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