There are many variations of Bolognese sauce but this is one of my favorites. It’s not typically a summer dish although I think all times of year are good for pasta with meat sauce!
6 tablespoons olive oil
4 stalks celery, diced
4 carrots, diced
2 onions, diced
1 tablespoon oregano
1 tablespoon basil
1 teaspoon rosemary (optional)
1 teaspoon pepper
2 (28-ounce) cans crushed tomatoes
2 cups beef broth
1 teaspoon cinnamon
4 tablespoons olive oil
1 pound ground turkey
1 pound ground veal
1 pound ground lamb
4 tablespoons fresh minced garlic
1 teaspoon crushed red pepper flakes
3 cups red wine
½ cup nondairy creamer
2 pounds spaghetti or any other pasta of your choice
In a large Dutch oven, heat oil over medium flame. Add celery, carrots, onions, oregano, basil and pepper. Sauté for about 10 minutes, stirring occasionally. Add the tomatoes, broth and cinnamon. Bring to a boil; reduce heat and simmer for 10 minutes.
In a large skillet, heat oil over medium-high heat. Add ground meats, garlic, and red pepper flakes and cook, stirring, until meat brown is browned and broken into small pieces. Drain off fat. Add wine and bring to a boil; reduce heat and simmer for about 10 minutes.
In a large pot, cook pasta according to package directions until al dente. Drain, reserving some of the cooking water.
Add the cooked meat to the tomato mixture. Stir in the creamer. Return to a boil; reduce heat. Simmer for 1 minute. Toss with pasta, adding reserved liquid if necessary.