Spaghetti Bolognese

Ingredients

• 0.3 teaspoon pepper black
• 14.5 ounce canned tomatoes diced with basil, garlic, and oregano, undrained (such as hunt's) canned
• 0.5 cup carrots finely chopped
• 8 ounces pasta like spaghetti hot cooked uncooked
• 0.8 ounce bread french
• 3  garlic cloves minced
• 0.1 teaspoon ground pepper red
• 12 ounces ground sirloin 
• 0.3 cup milk 1% low-fat
• 2 teaspoons olive oil 
• 1 cup onion finely chopped
• 2 teaspoons oregano dried
• 1 ounce parmigiano-reggiano cheese fresh shaved
• 2 tablespoons red wine vinegar 
• 0.5 teaspoon salt 
• 1 tablespoon tomato paste 

Equipment

• food processor
• bowl
• frying pan

Directions

1. Pulse bread in a food processor until coarse crumbs measure 1/2 cup.
2. Combine crumbs and milk in a bowl.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add onion and carrot; saut 8 minutes.
5. Add garlic and tomato paste; saut for 1 minute, stirring constantly.
6. Add vinegar; cook for 30 seconds.
7. 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.
8. Serve over spaghetti; top with cheese.