Whole Wheat Spaghetti with a Slow Simmered Meat Sauce

Ingredients:

2 tsp olive oil
1 lb of lean ground beef (93/7)
2 turkey Italian sausages, removed from casing
1 small sweet yellow onion, diced
3 small carrots, diced
1 cup of roasted bell pepper, diced
6 cloves of garlic, minced
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp crushed red pepper flakes (more if you want it extra spicy)
Sea salt and freshly cracked pepper, to taste
1 cup of beef broth
1 6oz can of tomato paste
2 15 oz cans of tomato sauce
29 oz can of whole tomatoes, crushed with an immersion blender
1-2 tbsp sugar
1 tbsp fresh basil leaves, chopped
2 tsp fresh oregano, chopped
8 oz whole wheat spaghetti, cooked per instructions
Parmesan Cheese
Parsley, chopped

Directions:

Preheat the oven to 300 degrees.
Heat the olive oil in a large Dutch oven over medium heat. Add the ground beef, turkey Italian sausage, removed from casings, and the onion. Cook, stirring often to crumble the beef and sausage, for 4-5 minutes. Add the carrots, roasted bell pepper, garlic, dried basil, dried oregano, crushed red pepper flakes, and sea salt and freshly cracked pepper, to taste. Add the beef stock, tomato paste, crushed tomatoes, and the tomato sauce to the beef mixture as well as the sugar. Stir until well combined. Cover with a lid and place into the oven for 3-4 hours.
Remove the Dutch oven from the oven. Skim the surface for any fat. Add the chopped basil and oregano then taste and re-season if needed. Cook the spaghetti noodles per instructions, drain. Serve the sauce on top of the spaghetti then top with Parmesan and fresh parsley if desired.

Taken From For The Love of Cooking