Spaghetti Bolognese by Geoffrey Zakarian

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

¼ cup extra-virgin olive oil

1 ½ pounds ground beef chuck

1 ½ pounds ground veal

½ pound ground mild Italian sausage

2 white onions, chopped

2 carrots, chopped

6 cloves garlic, thinly sliced

Kosher salt and freshly ground pepper

½ cup tomato paste

1 small bunch thyme

1 sprig rosemary

1 cup dry red wine (or use beef stock)

2 cups beef stock

2 28-ounce cans whole peeled San Marzano tomatoes, crushed by hand

1 3-inch piece pecorino romano cheese rind, plus shaved cheese for topping

1 pound spaghetti

Directions at foodnetwork.com

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