Sausage And Kale Ragu Over Spaghetti

• 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

1. 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. 2. Add onion, carrots, celery, garlic, and tomato paste and season with salt. Stir occasionally, 15 minutes.
3. 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. 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.

olive oil, sausage, ground beef, fennel, onion, carrot, stalks celery, garlic, tomato paste, salt, tomatoes, pepper, parsley chopped

Taken from www.epicurious.com/recipes/member/views/sausage-and-kale-ragu-over-spaghetti-5ab7c77ba56574418a815afb (may not work)