Spaghetti Bolognese

Everyone has their own spaghetti and meat sauce recipe. I have one that sneaks in some veggies for all those who struggle to eat it otherwise. It’s great for picky eaters. This spaghetti bolognese will become a go-to meal for your family! - 1lb. Ground beef (or turkey) - 12 oz. spaghetti uncooked - 2 T vegetable oil - 1 large onion, chopped finely - 4 cloves of garlic, minced - 2 carrot, shredded - 2 celery stalks, shredded - 2-28 oz can of italian tomatoes - 2 T tomato paste - Chili flakes(optional) - Salt to taste - 2 bay leaves - Basil (fresh or dried) - Pinch of sugar - Drizzle of olive oil

• In a large heavy bottom pan, brown your meat and drain any excess fat. I always add a tsp of turmeric when cooking meats. Scoop out the cooked meat. • In the same pan, heat your oil. Once hot add in onions, celery, and carrots. Once onions are soft, add garlic and cook for 1-2 mins until fragrant. • Add your browned meat back and mix well. Add in your plum tomatoes and tomato paste. Fill your two cans with water and add to tomatoes. • Now is the time to add your bay leaves, basil, chili flakes, and salt. You can add a pinch of sugar to balance the acidity of the tomatoes. • Turn the heat to a low setting and let this sauce cook for 45 mins to an hour stirring occasionally. This slow cook will build a depth of flavor that will make your taste buds sing! • When ready, cook your spaghetti. Season the water well! Serve with some fresh basil and Parmesan cheese.