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Fettuccine with meat sauce


-3 medium carrots, diced fine

-1 medium yellow onion, diced fine

-3 stalks celery hearts with leaves, diced fine

-2 to 3 Tbsp olive oil

-2 cloves garlic. minced

-1 Tbsp dried parsley

-1 lb ground beef

-1 lb italian sausage (casing removed)

-1 Tbsp tomato paste

-2 28 ounce cans whole peeled tomatoes with juice

-2 or 3 bay leaves


-Dice carrot, onion and celery.

-Heat a low pot over medium heat. Heat olive oil. Once hot, add veggies. Cook for 2-3 minutes until soft.

-Mince garlic and add it to the veggies. Season with salt and pepper. Cook another 2 to 3 minutes, then add parsley.

-Remove the casing from the sausage and add it and the ground beef to the pot. Cook, stirring frequently and breaking up lumps until the meat is fully brown. Pour off the excess oil then season with salt and pepper.

-Add the tomato paste and the whole tomatoes to the pot. Turn the heat up to high and mash the tomatoes. Stir and add bay leaves.

-Bring the sauce to a boil then turn the heat down low and cook for an hour, up to two hours, stirring occasionally. 

-Remove bay leaves before eating. Eat over pasta!

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