Ingredients

2 tablespoons Olive Oil

1/2 pound Pork Sausage

1/2 pound Ground Beef

1 tablespoon Fennel Seed

1 Onion [chopped]

1 Carrot [large, chopped]

2 stalks Celery [chopped]

1 teaspoon Garlic [minced]

2 tablespoons Tomato Paste

1/2 teaspoon Salt

1 pound Kale [chopped]

28 oz can Tomatoes [whole]

1 pound Spaghetti

1/4 teaspoon Pepper

1/2 cup Parsley [chopped]

Preparation

  1. In a large Dutch oven, heat oil over medium heat. Add sausage, beef, and fennel seed, breaking meat apart using a wooden spoon, and cook until fat renders, about 5 minutes.

  2. Add onion, carrots, celery, garlic, and tomato paste and season with salt. Stir occasionally, 15 minutes.

  3. Add kale, whole tomatoes with juice, and 1/2 can of water. Break tomatoes with side of a spoon or crush using your hands, then simmer on low, 10 minutes.

  4. Meanwhile, bring a large pot of generously salted water to a boil and cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water, then add to meat sauce. If pasta seems dry, add pasta water a little at a time. Mix well and add pepper, parsley, and a drizzle of olive oil. Serve immediately.