In a saucepan or large saute pan over medium heat add the extra virgin olive oil, carrot, garlic, onion, and celery. Cook stirring for 4-5 minutes.
Add the meatball/meatloaf mix to the pan and stir to brown and break up the ground meat.
Increase the heat to medium high and pour in the red wine. Simmer until the wine has reduced about 1-2 minutes.
Reduce the heat to medium then pour in the pureed plum tomatoes and fold in the tomato paste to the pot. Add the bay leaves then cover and simmer for 30-45 minutes.
Pour the heavy cream into the pot stirring to combine and simmer for 10-15 minutes. Reserve warm for plating.
Bring the water to a boil and add the tablespoon of sea salt. Add the pasta and cook for 12-15 minutes until al dente. Strain the pasta.
In a large sauté pan over medium heat add 6-8 ounces of the bolognese sauce and the pasta then stir to coat the pasta.
Using a carving fork spin the pasta into a nest and stand up on two entrée plates. Top with a portion of the bolognese sauce remaining in the pan.
Garnish with basil sprig and grated parmesan cheese then serve.
Ingredients
1/2 lb. Piancone Epicureo® spaghetti al mandolino
1 gal. water
1 tbsp. West Creek® sea salt kosher
1 lb. Roma® Meatball Meatloaf mix
1 ea. Peak Fresh Produce® Carrot(s), small dice
1/2 ea. Peak Fresh Produce® Onion(s), Yellow, small dice
1 ea. Peak Fresh Produce® Celery, Stalk(s), small dice
