2 tablespoons olive oil 1 carrot, peeled and diced to ¼-inch 1 stalk celery, diced to ¼-inch ½ yellow onion, diced ¼ cup chopped fresh parsley 2 cloves garlic, minced ½ pound Italian sausage, casings removed 1 pound lean ground beef Coarse salt and freshly ground pepper ½ cup white wine 2 tablespoons tomato paste 28 ounces canned plum tomatoes, un-drained 16 ounces spaghetti, cooked according to package directions Freshly grated Parmigiano-Reggiano cheese, for garnish
Heat the olive oil in a large sauté pan over medium-low. Add the diced vegetables, parsley, garlic and sausage, and cook for 15 minutes or until the vegetables are tender. Increase the heat to medium. Add the beef and brown; drain the fat only if desired. Season with salt and pepper. Add the white wine and stir, allowing the wine to evaporate. Stir in the tomato paste until combined; then add the tomatoes. Bring the sauce to a boil; then reduce heat to low and allow the sauce to simmer uncovered for 30 minutes, stirring occasionally. Combine the sauce with the cooked spaghetti and service with the cheese.