Ingredients

Salt & pepper, to taste

2 T olive oil

1 medium onion, cut into 1/4" dice

1 medium carrot, cut into 1/4" dice

3 cloves garlic, finely chopped

1 pound ground beef (85% lean)

1 can (28 oz) crushed tomatoes

1/4 c. evaporated milk

1 lb. spaghetti

1 T fresh chopped thyme

1/2 c. grated Parmesan cheese

Preparation

  1. Bring a large pot of salted water to a boil over high heat.
  2. Meanwhile, in a large flameproof casserole, heat the oil over medium high heat. Add the onion, carrot, garlic, salt and pepper. Cook, stirring often, for 8 minutes or until they soften.
  3. Add the ground beef and cook, stirring often, for 5 minutes, or until only a little pink remains.
  4. Add the tomatoes and milk and bring to a boil. Lower the heat and simmer the mixture for 10 minutes.
  5. Drop the spaghetti into the boiling water and cook, stirring occasionally, for 8 to 10 minutes or until it is tender but still has some bite. Drain it into a colander.
  6. Add the thyme and Parmesan to the tomato sauce. Taste for seasoning and add more salt and pepper, if you like. Tip the spaghetti onto a platter and spoon the Bolognese sauce on top.