Thick, meaty homemade bolognese sauce. Perfect to serve over spaghetti.
Mince 3 cloves garlic and brunoise (fine dice) 1 stick of celery, 1 onion, and 1 whole carrot or 4 baby carrots
Heat a large dutch oven or pot over medium to high heat with 1 tbsp olive oil. You do not want to use a cast iron pan/pot for this recipe. The acid in the tomatoes is not good to cook for a long time in cast iron.
Place the diced vegetables in with the olive oil and sautee for 4-5 minutes.
Add the ground beef and sausage to the vegetables. Ground up the meat while cooking over medium to high heat. Drain any excess grease.
Add crushed tomatoes, basil, and oregano to the meat/vegetables mixture. Stir until combined.
Cover with a lid and turn the heat down to medium-low. Let cook for 1 hour, stirring occasionally.
About 15 minutes before your bolognese sauce is done cooking, start a large pot of water for the spaghetti. Cook the spaghetti according to package directions.
Top the spaghetti with bolognese sauce or stir the sauce and spaghetti together. Serve.