Instructions:

1. Heat a large non-stick skillet over medium-high heat and add:
• 1 TBS extra-virgin olive oil
• 1 lb ground beef
• ¹/₂ lb Italian turkey sausage links , casings removed
• 1 tsp basil, dried
• ¹/₂ tsp parsley, dried
2. Break up the meat and sauté until the meat is no longer pink, about 10 minutes.
3. Season the meat with:
• ¹/₂ tsp salt
• ¹/₄ tsp black pepper, ground
4. When meat is cooked, about 7 mins, remove meat and reserve in a bowl, leaving oil in the hot pan.
5. Add to the hot pan:
• 1 TBS extra-virgin olive oil
6. Add to the hot oil:
• 1 onion , finely chopped
7. Cook until onions soften, approximately 7 minutes.
8. Add to the onions:
• 4 garlic cloves , crushed
• 2 TBS basil, dried
• 1 TBS parsley, dried
9. Mix until evenly distributed and cook 2 minutes.
10. Stir in:
• 3 lb diced tomatoes, canned
11. After 5 minutes stir in:
• ¹/₂ cup red wine
• 6 oz tomato paste
12. Bring to boil, then reduce to simmer uncovered at low heat for 1 hour. The longer the marinara simmers, the thicker the sauce and the more flavor it will have.
13. Using a hand blender, purée sauce until smooth. You can also cool the sauce off and purée in a blender or food processor and return to the pot.
14. Return meat to the marinara sauce and simmer uncovered on medium-low heat for 20 minutes.
15. In the meantime, cook per package directions:
• 1 lb spaghetti
16. Serve bolognese with cooked spaghetti along with:
• ¹/₄ cup Parmesan cheese , grated