Ingredients:
• 2 tablespoons olive oil
• ½ yellow onion, finely diced
• 2 medium carrots, peeled and finely diced
• 1.3 lbs meatloaf mix (beef, pork & veal)
• Kosher salt, to taste
• 1 (4 oz) can tomato paste
• 1 (24 oz) jar of Carbone marinara sauce (or your favorite jarred marinara)
• 2 tablespoons heavy cream
• 1 lb spaghetti
• Freshly grated Pecorino Romano, for serving
Instructions:
1. Sauté the vegetables:
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the diced onion and carrots, and cook until the vegetables are soft and translucent, about 5–7 minutes.
2. Brown the meat:
Add the meatloaf mix to the pan, season lightly with salt, and cook, breaking up the meat with a spoon, until fully browned and crumbly.
3. Stir in the tomato paste:
Add the tomato paste and stir until the meat and vegetables are evenly coated and the paste begins to darken slightly, about 2–3 minutes.
4. Add the sauce & cream:
Pour in the jar of marinara sauce and stir to combine. Stir in the heavy cream, then reduce the heat to low and let the sauce simmer gently for 25–30 minutes, stirring occasionally.
5. Cook the pasta:
Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until just al dente according to package directions. Drain, reserving a splash of pasta water if needed.
6. Combine & serve:
Return the drained pasta to the pot. Add most of the bolognese sauce and toss to coat. Serve in bowls with a spoonful of extra sauce on top and finish with a generous grating of Pecorino Romano.
