1 lb. spaghetti (one box)
1 tbsp. olive oil
1 tbsp. butter
1 lb. ground beef
1 small onion, diced
1 14oz. can diced tomatoes
1 cup tomato sauce
5 tbsp. cream cheese or Neufchatel cheese (half the fat, same taste)
¼ cup grated parmesan
2 tsp. garlic powder
2 tsp. dried oregano
1 handful of fresh basil leaves (about 5-6)
2 tsp. salt
2 tsp. ground pepper
Boil water with a pinch of salt and 1 tbsp. olive oil. While waiting to boil, heat a large skillet on medium high heat and cook onions until soft. Add beef and cook until browned. Stir in diced tomatoes and tomato sauce. Bring to a boil. Stir in cream cheese until well blended. Add parmesan cheese, spices and basil leaves. Reduce heat and simmer for about 10 minutes.
Meanwhile, add the spaghetti to the boiling water and cook as directed on package. Once cooked, strain and place back into the pot with 1 tbsp. butter and stir. Serve.
Spoon the bolognese sauce over spaghetti. Sprinkle with parmesan cheese. Serve with garlic bread and salad.
* Tip: If you have leftover bolognese sauce and want to try another different recipe, you can make stuffed peppers. To do this, cut the tops off four parboiled green peppers, fill with sauce, top with shredded mozzarella cheese, and bake for 25 minutes at 350 degrees.