Classic Spaghetti Bolognese with Garden Salad

Finely dice 1 medium onion, 1 medium carrot, and 1 large celery stalk. Mince 3 garlic cloves.

Heat 2 tbsp olive oil in a large, deep skillet over medium heat. Add the diced vegetables and cook for 5-7 minutes until softened but not browned.

Add 1 lb ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned, about 5-6 minutes.

Stir in 2 tbsp tomato paste and cook for 1-2 minutes until it darkens slightly.

Add 28 oz crushed tomatoes, 1/2 cup beef broth, 1 tsp dried oregano, 1 tsp dried basil, and 1 bay leaf. Season with 1 tsp salt and 1/2 tsp black pepper.

Reduce heat to low, cover partially, and simmer for 45 minutes, stirring occasionally. The sauce should thicken and develop a rich flavor.

While the sauce simmers, prepare the garden salad. Wash and dry 6 cups of mixed salad greens.

Halve 1 cup of cherry tomatoes, dice 1 medium cucumber, and thinly slice 1/4 medium red onion.

In a small bowl, whisk together 2 tbsp balsamic vinegar, 3 tbsp extra virgin olive oil, 1 tsp honey, and 1 tsp Dijon mustard to make the dressing. Season with a pinch of salt and pepper.

About 15 minutes before the sauce is done, bring a large pot of salted water to a boil. Cook 12 oz spaghetti according to package directions until al dente, usually 8-10 minutes.

Drain the pasta, reserving 1/4 cup of pasta water.

Remove the bay leaf from the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to reach desired consistency.

Toss the pasta with a portion of the sauce in the pot, then serve with additional sauce on top.

In a large bowl, toss the salad greens, tomatoes, cucumber, and red onion with the balsamic dressing just before serving.

Serve the spaghetti bolognese with freshly grated Parmesan cheese and the garden salad on the side.