Spaghetti With Best-Ever Bolognese Sauce

• 1 1/2 lbs 85% lean ground beef
• 1 large onion, chopped (1 cup)
• 2 medium carrots, chopped (1 cup)
• 3 garlic cloves, minced
• 1 cup half and half milk or 1 cup milk
• 1 cup chicken broth
• 1 tablespoon white wine vinegar
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 2 teaspoons italian seasoning, crushed
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 (16 ounce) package whole wheat spaghetti or (16 ounce) package regular spaghetti
• grated parmesan cheese, Romano cheese (optional) or asiago cheese (optional)
• fresh oregano (optional)

1. . In 12-inch skillet brown ground beef, onion, carrot, and garlic until meat is no longer pink, stirring occasionally. Drain off fat.
2. 2. Add half-and-half. Bring to boiling. Reduce heat; simmer, uncovered, 5 minutes or until half-and-half is nearly evaporated. Stir in broth, then vinegar. Return to boiling. Reduce heat; simmer, uncovered, 15 minutes or until liquid is nearly evaporated. Stir in crushed tomatoes, tomato paste, seasoning, pepper, and salt. Bring to boiling. Reduce heat; simmer, uncovered, 5 minutes or until thickened.
3. 3. Meanwhile, cook spaghetti, with 1 tablespoon salt added to water, according to package directions Drain. Serve spaghetti with sauce. Sprinkle with cheese and oregano. Makes 8 servings.

ground beef, onion, carrots, garlic, milk, chicken broth, white wine vinegar, tomatoes, tomato paste, italian seasoning, ground black pepper, salt, whole wheat spaghetti, parmesan cheese, fresh oregano

Taken from www.food.com/recipe/spaghetti-with-best-ever-bolognese-sauce-390893 (may not work)