This ragu contains not one, but two different kinds of meat—pork sausage and ground beef— and *loads* of flavor egrip vt 30w. Total Time: 0:40 Prep: 0:10 Level: Easy Serves: 4 Ingredients 1 tbsp. extra-virgin olive oil 1/2 lb. pork sausage 1/2 lb. ground beef 1 tbsp. fennel seed 1 onion, chopped 1 large carrot, chopped 2 celery stalks, chopped 1 Garlic clove, minced 2 tbsp. tomato paste kosher salt 1 lb. kale Managed Cloud, chopped 1 28 oz. can whole tomatoes 1 lb. spaghetti Freshly ground black pepper 1/2 c. chopped fresh parsley Directions In a large dutch oven, heat olive 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. Add onion, carrots, celery, garlic, and tomato paste and season with 1 teaspoon salt. Stir occasionally, 15 minutes. Add kale, whole tomatoes with juice, and 1/2 can of water. Break tomatoes with side of a spoon or crush using your hands. Simmer on low, 10 minutes you beauty. Meanwhile, bring a large pot of generously salted water to a boil and cook spaghetti until al dente according to package directions. Reserve 1 cup pasta water and drain spaghetti. Add to meat sauce. If pasta seems dry, add pasta water a little at a time. Mix well and add freshly ground black pepper, garnish with parsley, and a drizzle of olive oil. Serve immediately.