Where ART Lives Magazine Volume 1 Number 3 | Page 99

Spaghetti with Zesty Bolognese
Submitted by CFAI Artist Carol Hein
1 small onion, chopped
1/4 cup Zesty Italian Dressing
1 lb ground turkey or beef
1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes, undrained
3/4 lb spaghetti, uncooked
2 tbsp. Philadelphia Cream Cheese
1/4 cup Parmesan Cheese (this is just for topping)
Cook and stir onions in dressing in large skillet on medium heat for 5 minutes or
until crips-tender.
Add meat; cook on medium-high heat until browned, stirring frequently. Stir in
tomato sauce and tomatoes. Bring to a boil; simmer on medium-low 15 minutes, stirring occasionally. (NOTE: I really like mine zesty so sometimes I do add more dressing after the initial step)
Meanwhile, cook spaghetti as directed, omitting salt
Remove sauce from heat. Add cream cheese; stir until melted. Drain spaghetti; place
in large bowl and stir in sauce. Top with Parmesan.

Boston Harbor Boats by Carol Hein
carolheinwebsite

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