Spaghetti Bolognese

• 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

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; saute 8 minutes. Add garlic and tomato paste; saute 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.

bread, milk, olive oil, onion, carrot, garlic, tomato paste, red wine vinegar, oregano, salt, black pepper, ground red pepper, ground sirloin, tomatoes, cheese

Taken from www.myrecipes.com/recipe/spaghetti-bolognese (may not work)