Spaghetti Bolognese has been my all time favourite dish since I was a kid, so I don’t understand why my kids will only eat spaghetti plain, or with alfredo sauce, when this sauce is SO GOOD! On top of that, my husband HATES Spaghetti bolognese because it was the only thing I knew how to cook when we were first married, and I made it too much. Too much for him, but not for me, I was quite content eating it every day!

Well, now I have a baby that LOVES Spaghetti bolognese as much as I do– {and it’s pretty much the cutest thing on earth watching her try and eat it!} I am determined to bring the rest of them around, because this recipe has come a LONG way from the kind I made when I was first married. Yesterday when my husband did his usual sarcastic: “Yaaay Spaghetti!” I told him it wasn’t spaghetti it was Bucatini! But even though he complains for fun, or tradition, or whatever, I see him secretly spooning the sauce in his mouth when i’m not looking, and he loves it. It has the perfect balance of sweetness and acidity and saltiness, and is just so comforting! This dish may not be a family fave. but it is definitely one of mine. I hope you love it too!

Ingredients: {for the sauce}
1 tsp olive oil
1 onion, diced
3 cloves lazy garlic
1 pound sweet Italian sausage
1 pound lean ground beef
2 (15oz) cans crushed tomatoes
1 (12oz) can tomato paste
1 (15oz) can tomato sauce
1/2 cup water
2 Tbsp white sugar
2 tsp basil stir-in paste
1/2 tsp fennel seeds
1 tsp Italian seasoning
1 Tbsp sea salt
1/4 teaspoon ground black pepper
parsley & fresh parmesan cheese to serve

1 pkg bucatini

Directions:
Bring a large pot of salted water to the boil.

Meanwhile, make the sauce: heat the olive oil in a saucepan over medium-high heat. Add the onion and garlic and cook until softened, stirring occasionally for 5 mins. Ad the sausage and ground beef and cook until completely browned, 10-15 mins. Stir in the remaining ingredients: crushed tomatoes, tomato paste, tomato sauce, water, sugar, basil, fennel seeds, Italian seasoning, sea salt and pepper and simmer for 5-10 mins until thickened.

Cook the Bucatini according to package directions, and drain. Serve the sauce over the Bucatini and top with freshly grated parmesan, fresh basil, and serve with french bread.
<3 Sarah