Angie's Appetite for Life

1 ½ lbs 85% lean ground beef

1 cup chopped onion

1 cup chopped carrots

3 cloves garlic, minced

1 cup half and half or milk

1 cup chicken broth

1 tbsp. White wine vinegar

1 28 oz can crushed tomatoes

1 6 oz.  tomato paste

2 tsp. Italian seasoning

1 tsp. Ground black pepper

½ tsp salt

1 14-16 ounce package of whole-wheat pasta

Grated parmesan, romano, or asiago cheese

Fresh oregano or basil (optional) 

1. In a large skillet or pot brown beef, onion, carrots and garlic until meat is no longer pink, drain off fat.

2. Add half and half. Bring to boil. Reduce heat, simmer uncovered until half and half is almost evaporated ( ~ 5 minutes). Stir in broth, then vinegar. Return to boiling, simmer uncovered until much of the liquid evaporates. ( ~ 15 minutes). Then stir in crushed tomatoes and tomato paste, seasoning, pepper, and salt. Bring to a boil again then simmer for 5 minutes or until thickened.

3. Meanwhile, cook spaghetti. Drain and serve with sauce and grated cheese and fresh herbs if desired.