Rich Bolognese sauce served over pasta or spaghetti squash (for healthier gluten free low carb version).
There is a reason that this recipe is a classic. Made correctly with the right ingredients it is always a win.
INGREDIENTS
For the sauce
1 lb/450 gr ground beef
4 tablespoon olive oil (divided)
1 grated onion
1 grated carrot
2 grated celery stalks
5-6 crushed garlic
1 cup dry red wine
1 cup beef stock
3 tablespoon tomato paste
800 gr/28oz can crushed tomatoes
1 big bay leaf
2 sprigs fresh thyme
1 sprig fresh rosemary
Salt and pepper to taste
Chili (optional)
water as needed
To serve
1 package of spaghetti noodles (400gr/13oz) or 1 big spaghetti squash for GF, low carb option
Grated parmesan
INSTRUCTIONS
Prep the sauce
in a Sauté pan, Sauté onions, celery and carrots with 2 tablespoons of olive oil till carrot soften.
Clear one side of the pan and add the remaining 2 tablespoons of olive oil and tomato paste.
Stir shortly until the tomato paste darken in color.
Add garlic and stir well.
Add ground beef and and break it to crumbs, keep stirring until all the beef browns.
Add a cup of red wine and let it seamer for few minutes.
Add a cup of beef stock and let it seamer for few minutes.
Add tomatoes, bay leaf, rosemary, thyme, salt, pepper and chili if desired.
Bring to a boil, reduce the heat to low and simmer for 2.5 hr, stirring occasionally and adding water as needed. The long cooking really deepened the flavors, so I recommend not skipping it. If you are short on time you can cook it for only 1hr, but the flavor will not be the same.
To serve
Cook spaghetti noodles according to package instructions.
Keep 1/2 a cup of the spaghetti cooking water aside
Drain the noodles and add them to the sauce along with the cooking water you set aside.
Mix well for 1-2 minutes and serve with grated parmesan on top.
If you choose to use spaghetti squash:
Cut the squash in half and empty the seeds.
Brush with olive oil and spread some salt and fresh rosemary leaves (optional)
Place on a pan lined with parchment paper, face down, and bake at 390f/200c for 40-45min, till a fork inserts easily.
Using a fork, scrap the squash from the shell.
you can serve the spaghetti and sauce inside the shell topped with grated parmesan.
Enjoy 
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