Family-Style Spaghetti Bolognese by Nachocookin

Ingredients

• 4 lb ground beef
• 1 lb ground pork
• 2.5 lb spaghetti
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 2 medium onions, finely diced
• 4 cloves garlic, minced
• 3 tbsp beef tallow
• 2 tbsp butter
• 6 tbsp tomato paste
• 4 cup tomato sauce
• 2 cup red wine
• 1 cube frozen basil (or 1/4 cup fresh basil)
• 1 tsp salt (to taste)
• 1 tsp black pepper (to taste)
• 1 tbsp garlic and onion seasoning
• 1 cup parmigiano-reggiano, grated
• 2 tbsp olive oil

Instructions

1. Brown the ground beef in batches using beef tallow in a large pan over medium-high heat, seasoning with salt, pepper, and garlic/onion seasoning; set aside.
2. Sauté the carrots, celery, and onion in a Dutch oven over medium heat until softened, about 8–10 minutes.
3. Brown the ground pork in the same pan used for the beef, then set aside.
4. Deglaze the meat pan with red wine, scraping up all browned bits, and simmer until reduced by half, about 5 minutes.
5. Stir the tomato paste into the Dutch oven with the vegetables and cook for 2 minutes, then add the wine reduction and browned bits.
6. Sauté minced garlic in butter in a separate small pan for 1 minute until fragrant, then add to the Dutch oven.
7. Add the browned beef, pork, and tomato sauce to the Dutch oven; stir well, add basil, cover, and simmer on low for 1.5 hours, stirring occasionally.
8. Cook spaghetti in a large pot of salted boiling water until al dente, about 8–10 minutes; reserve 1 cup of pasta water.
9. Toss the cooked pasta with the sauce and a splash of reserved pasta water until well coated.
10. Serve topped with a generous amount of Parmigiano-Reggiano and a drizzle of olive oil.