Whole Wheat Spaghetti with a Slow Simmered Meat Sauce
I was in the mood for slow cooking on Sunday. I decided to do a slow simmered meat sauce for a spaghetti dinner. I used lean ground beef and a couple of leftover turkey Italian sausage that I simmered for a few hours with onion, diced carrots, herbs, garlic and tomato sauce. The sauce made the entire house smell amazing all afternoon long. This meat sauce was so was rich and delicious without all of the guilt and it was so flavorful. I served this sauce over whole wheat spaghetti and alongside the Avocado and Butter Leaf Lettuce with a Tangy Mustard Vinaigrette for a delicious and healthy dinner the whole family enjoyed.
Preheat the oven to 300 degrees.
Heat the olive oil in a large Dutch oven over medium heat. Add the ground beef, turkey Italian sausage, removed from casings, and the onion. Cook, stirring often to crumble the beef and sausage, for 4-5 minutes. Add the carrots, roasted bell pepper, garlic, dried basil, dried oregano, crushed red pepper flakes, sea salt and freshly cracked pepper, to taste. Add the beef stock, tomato paste, crushed tomatoes, and the tomato sauce to the beef mixture as well as the sugar. Stir until well combined. Cover with a lid and place into the oven for 3-4 hours.
Remove the Dutch oven from the oven. Skim the surface for any fat. Add the chopped basil and oregano then taste and re-season if needed. Cook the spaghetti noodles per instructions, drain. Serve the sauce on top of the spaghetti then top with Parmesan and fresh parsley if desired.