Spaghetti Bolognese

A great dinner for Mother's Day is Spaghetti Bolognese. Its pretty inexpensive to make and can feed many people. The Bolognese sauce was derived in the city of Bologna, Italy and has been a classic ever since. It is typically a meat based sauce with vegetables, although I rarely see a vegetable any time I have eaten at a restaurant. Over the years I have come up with many versions, but this is a favorite of mine. Its also a good way to hide the veggies from the kids and some adults.

1 lb. of spaghetti
1/2 lb. ground beef
1/2 lb, ground pork
1 large onion
3 carrots
2 cups of mushrooms
1 small zucchini
1/2 cup white wine
1 tsp. of oregano
1 tsp. basil
1 28 oz. can of crushed tomatoes
3 tbsp. of olive oil

I usually start and chop up the onions, carrots, mushrooms and zucchini and add to a food processor. I pulse a few times until it becomes a thick paste like consistency. Add the olive oil to a large fry pan and begin to brown the ground beef and pork. When it is cooked through and very crumbly, you can add in the vegetable mixture and combine well. Then add in the white wine, oregano, basil and crushed tomatoes. I like to simmer my Bolognese for 3 hours, but it will taste delicious after 30 minutes, so depending on your time, cook as needed. Bring pot of water to boil, cook pasta and drain. When pasta is cooked add to Bolognese sauce, toss and serve.

*Remember that you can add any vegetables you want. Broccoli, cauliflower, peas, eggplant, brussel sprouts, etc. Like I always say be creative and make it your own.

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