Spaghetti Bolognese

Spaghetti Bolognese can be made several different ways. I have a recipe that has been handed down at least four generations; of course I have made a few modifications along the way. Spaghetti Bolognese is fabulous but very rich therefore, you my want to reserve this recipe for very special occasions like Mothers Day.

• Ready In: 25 mins
• Serves: 3-5

Ingredients

• 1  lb linguine
• 2  lbs  meatloaf mixture (veal, pork, beef)
• 1  cup  chopped fresh parsley
• 1  cup red wine
• 1⁄4 cup fresh garlic, diced
• 1  tablespoon sea salt
• 1  teaspoon black pepper
• 1⁄4 cup basil
• 1⁄4 cup light olive oil
• 1  whole onion, diced
• 2  large carrots, diced
• 4  cups tomato sauce

Directions

1. In large skilled add olive oil, diced onions and garlic, simmer for about 8 minutes until meat is brown and onion and garlic are nicely sauteed.
2. Next, add red wine, diced carrots, parsley, salt,pepper and tomato sauce, continue to simmer on low heat for another 8-10 minutes. After 10 minutes remove skillet from heat, cover with lid and place aside.
3. Finally, follow cooking directions for pasta on back of box. Add ateaspoon corn oil to water to avoid pasta sticking together. When pasta is cooked drain water and place in large serving dish.
4. Add entire contets of meat mixture on top of pasta and serve. You will no doubt receive compliments from dinner guests.
5. Chocolate Mousse or Red Velvet cake makes the perfect dessert to serve with this meal.