Cooking for an army on a regular basis | Save Recipe ⬇️ Beef Tallow available in my TikTok Shop Spaghetti Bolognese (Not Authentic) Servings: ~16 Ingredients • 3 pounds ground beef • 1 pound ground lamb • 4 medium onions, finely chopped • 4 small green bell peppers, diced • 16 cloves garlic, minced • 4 (28-ounce) cans diced tomatoes • 4 (16-ounce) cans tomato sauce • 8 teaspoons dried oregano • 8 teaspoons dried basil • 4 teaspoons salt, or to taste • 2 teaspoons ground black pepper Directions 1. Heat a large stockpot or Dutch oven over medium-high heat. Add the ground beef and ground lamb, breaking the meat into small pieces with a wooden spoon. Cook for about 8–12 minutes, stirring occasionally, until the meat is browned and no longer pink. If your pot isn't large enough, brown the meat in batches to avoid overcrowding. Drain excess grease if desired, leaving a little behind for flavor. 2. Add the chopped onions and diced green bell peppers to the browned meat. Cook for 5–8 minutes, stirring occasionally, until the onions soften and become translucent and the peppers begin to tenderize. Add the minced garlic and cook for another 30–60 seconds, stirring constantly until fragrant. 3. Pour in the diced tomatoes and tomato sauce, stirring well to combine with the meat and vegetables. Add the dried oregano, dried basil, salt, and black pepper. Stir thoroughly, scraping the bottom of the pot to loosen any browned bits left from cooking the meat. Bring the sauce to a gentle simmer. 4. Reduce the heat to low and simmer uncovered for at least 1 hour, stirring every 10–15 minutes to prevent the sauce from sticking to the bottom. Keep the heat low enough that the sauce bubbles gently rather than boiling aggressively. As it simmers, the tomatoes will break down, the flavors will meld, and the sauce will thicken. Since this version doesn't use tomato paste, allow an additional 15–30 minutes of simmering if needed to reach your desired consistency. If the sauce becomes too thick, add a little water. 5. After simmering, taste the sauce and adjust the salt, black pepper, oregano, or basil as needed. If the tomatoes taste particularly acidic, give the sauce more time to simmer before making further adjustments. The combination of beef and lamb should give the sauce a rich, hearty flavor. 6. Cook the spaghetti in a large pot of generously salted boiling water according to the package directions until al dente. Before draining, reserve a cup of pasta water. Toss the spaghetti with some of the meat sauce, adding a splash of pasta water if needed to help the sauce cling to the noodles. Serve with additional sauce on top and freshly grated Parmesan, if desired. Enjoy! - @nacho.cookin