Spaghetti Bolognese is one of my favorite Italian dishes! The tang of the tomatoes, the herbaceous seasonings and the richness of the beef and sausage. So amazing! And all that delicious Parmesan! Served with steamed broccoli; it can’t be beat!
Sauce:
1 ½ lbs lean Ground Beef
1 lb mild Italian Sausage
1 oz Bacon
56 ounce canned Crushed Tomatoes
2 cups Chicken Broth
½ cup Onion; chopped
½ cup Carrot; peeled & chopped
4 cloves Garlic; minced
1 Tablespoon fresh Thyme; chopped
1 Tablespoon fresh Rosemary; chopped
⅛ teaspoon Red Pepper Flakes
1 Tablespoon Basil; chopped
Salt and Pepper to taste
Pinch of Granulated Sugar
1 Bay Leaf
1 medium Parmesan Rind
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6 servings Spaghetti Pasta
LOTS of grated Parmesan
- In Dutch oven over medium-high heat, brown the beef, sausage until no longer pink. Using a slotted spoon, remove the meat from the pot. Add the bacon and cook until just rendered, but not browned. Stir in the onions and carrots, cooking until slightly tender.
- Reduce the heat to medium-low and add the garlic, sautéing an additional 3 minutes or until fragrant. Taste and season accordingly. Pour in the tomatoes and broth before adding the herbs, spices and parmesan rinds. Cover and simmer for 2 hours; stirring occasionally.
- Bring a large pot or stockpot with liberally salted water to a boil and add in the uncooked spaghetti and several large pinches of salt. Cook until almost al dente; about 10 minutes.
- Remove the Parmesan rind from the sauce and, using an immersion blender, blend the pasta until smooth. Strain the pasta and add it along with the cooked beef and sausage to the sauce. Continue to cook until the pasta is fully al dente, about 2 minutes.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 
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