Spaghetti Bolognese

This dish was so incredibly easy to make. Best of all, my son ate the entire serving -- and left room for dessert.

Spaghetti Bolognese, JM Style

(Adapted from the "Just 4 Kids" cookbook)

12 oz. dried spaghetti noodles

1-2 T. olive oil
1 C. onion, finely chopped
2 cloves garlic, finely chopped
1 medium carrot, peeled and finely chopped
1 tsp. dried oregano
1/2 tsp. dried thyme
10 oz. lean ground beef
1 14-oz. can low-sodium beef stock
1 14-oz. can diced tomatoes w/juice
1/4 C. heavy cream
1/2 can tomato paste, to taste
Grated Parmesan cheese for sprinkling, optional

1) Heat oil in a heavy-bottom skillet or Dutch oven. Add the onion and saute until softened. Add the garlic and carrots and saute another three minutes, stirring occasionally.

2) Add the herbs and ground beef to the pan. Cook until the meat is browned, stirring regularly.

3) Add the stock, tomatoes, heavy cream and tomato paste. Reduce the heat, season to taste, and cook over medium-low heat, half-covered, for 15-20 minutes or until sauce has reduced and thickened.

4) While sauce is simmering, cook the pasta according to package instructions. Drain well. Add to the sauce and toss until the pasta is well-coated. Serve immediately, sprinkled with Parmesan cheese, if desired.