Ingredients:

• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 large carrot, chopped
• 1 large celery stalk, chopped
• 2 tablespoons crushed garlic
• ½ lb ground beef (preferably grass-fed organic) (or substitute 1 lb Beyond Meat Beef Chunks!)
• ½ lb ground pork (preferably grass-fed organic) (or skip if you use 1 lb Beyong Meat Beef Chunks!)
• ½ cup red wine (preferably a chianti or darker)
• 1 28 oz can crushed tomatoes
• 1 tablespoon tomato paste
• ¼ cup fresh flat leaf Italian parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 bay leaf
• 1 pinch red pepper flakes
• Salt & Pepper
• ¼ Pecorino Romano Cheese

Directions:

Heat the oil in a large skillet over medium-high heat. Add the onions, season with a pinch of salt and pepper, and sauté for about 5 minutes until tender. Add the carrots, celery, and 1 tablespoon of the crushed garlic, season with an additional pinch of salt and pepper, and sauté for 3-4 minutes longer. Add the beef and pork. Using the back of a wooden spoon, break the meat up into small chunks, cook until the meat is browned and slightly caramelized, about 7-8 minutes. Pour in the red wine and cook until the meat absorbs the wine completely. Add the crushed tomatoes, tomato paste, remaining 1 tablespoon of garlic, half the parsley, the basil, the bay leaf, the red pepper flakes, a pinch more salt and pepper, and half of the pecorino cheese. Stir together. Allow to come to a simmer. Reduce the heat the medium-low and cook uncovered for 45 minutes to an hour until sauce is slightly thickened. Serve with the remaining pecorino and parsley. Enjoy!

Pro-tip: If you make pasta or spaghetti squash, toss the pasta or shredded squash with additional pecorino cheese and olive oil, then place into pasta bowls, and serve the Bolognese sauce over the top. Allow the guests to mix the sauce into the noodles or squash as they like on their own.