Spaghetti Bolognese

Ingredients:

• 1/4 cup extra-virgin olive oil
• 0.7 kg ground beef
• 0.7 kg of ground veal
• 220 g raw Italian sausages without casings
• 2 white onions, chopped
• 2 carrots, chopped
• 6 cloves garlic, thinly sliced
• 0.5 cup tomato paste
• 1 small bunch of thyme
• 1 sprig of rosemary
• 1 cup dry white wine (or beef broth)
• 2 cups beef broth
• 2 x 800g cans of whole San Marzano tomatoes in their own juice, crushed by hand
• 1 7cm long rind of Pecorino Romano cheese + grated cheese for serving
• 450 g spaghetti

Preparation:

1. Heat a large Dutch oven over high heat. Add olive oil, then ground beef, veal, and sausage; cook, breaking up the meat with a spoon, until darkened, 8 minutes. Transfer the meat to a plate, reserving the fat in the pan.
2. Finely chop the onion, carrot, and garlic in a food processor. Add to the pot with the fat and cook, stirring, until softened, 6-8 minutes. Season with salt and pepper to taste. Return the ground beef and any juices to the pot. Add the tomato paste and cook, stirring, until the mixture turns a brick-red color, about 10 minutes.
3. Tie the thyme and rosemary into a bundle with kitchen string. Add the wine to the pot and simmer until reduced by half, 3-4 minutes. Add the broth, tomatoes, herb bunch, and cheese rind. Cover and simmer over medium heat until the sauce thickens, about 1.5 hours. Season with salt and pepper to taste.
4. About 20 minutes before serving, place a large pot of salted water on the stove and bring to a boil. Add the spaghetti and cook according to package directions. Drain and toss the spaghetti with a little of the sauce. Sprinkle with grated cheese. Refrigerate any remaining sauce for up to 3 days or freeze for up to 1 month.