Spaghetti Bolognese

• 1 pound ground meat
• 1 16 ounce package of whole grain spaghetti
• 1 Spanish onion
• 1 carrot
• 2 celery stalks
• 3 cloves garlic smashed with the back of a knife and chopped
• ¼ cup basil leaves finely chopped
• ½ cup red wine
• 2-3 cups of crushed tomatoes
• Salt and pepper to taste
• 2 teaspoons sugar
• Pasta water

Place chopped meat in large sauté pan, and cook on medium heat for six minutes. Place spaghetti in boiling pot of water and cook for 12 minutes. Take out meat with a slotted spoon, leaving behind all liquid that released from meat. Add onions to pan. Saute the onions for five minutes and add the carrots, celery, garlic and basil. Sauté for five minutes. Add the meat. Add the wine and bring to a simmer. Add the crushed tomatoes, salt, pepper and sugar and bring to a simmer. Add the spaghetti with a few tablespoons of pasta water. Using tongs, mix spaghetti, and meat sauce and serve in a large bowl. As seen in the JoyofKosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now