Here’s my Bolognese recipe:

Heat the olive oil-2 tbsp

Add the onion (medium, chopped) and sauté over medium heat until soft.

Add celery (1cup) and carrots (1 cup) and sauté for 5 minutes; add splash of EVOO.

Add ground beef (1lb ground chuck) Sauté, cook until meat is no longer pink.

Add the tomatoes (2 containers, chopped Italian Tomatoes, 26.46oz each), parsley (1/3 cup) basil (13 leaves, chopped) garlic (4 cloves, chopped), spinach (1 cup, whole) & season with 1/4 teaspoon Nutmeg and cook over low heat until the sauce thickens; simmer for 30min. Season with kosher salt and pepper; I personally season throughout the cooking process.

Finish with 1/2 zested lemon & Pecorino Romano as desired!

I cooked the Large Rigatoni for (11) minutes.