Spaghetti bolognese

This is not your typical spaghetti sauce.

• ·         1 medium bell pepper
• ·         5 tomatoes
• ·         1.5 lbs ground meat- I like to use pork sausage but beef or even chicken or turkey will work well
• ·         1 TBS oil
• ·         1 large carrot- diced into small pieces
• ·         8 oz mushrooms- diced into small pieces
• ·         1 medium onion- diced into small pieces
• ·         2 cans broth (chicken unless you are using ground beef as the meat, then use beef)
• ·         1 tbs garlic
• ·         1 tbs rosemary
• ·         1 tbs thyme
• ·         ¼ cup cream
• ·         Parmesan to garnish

Start by roasting the tomatoes and pepper in the oven on 350 for about half an hour.

While this is happening, brown the ground meat with a little salt and pepper. Do your best to break up the meat into the smallest pieces you can. Drain off the fat and reserve the browned meat.

In your medium sized pot, heat up the oil and add in the diced veggies. Sautee until the onions have softened and everything has started to brown. Then add back in the meat, and add in the broth, garlic and herbs.

At this point you can take the roasted veggies, peel off the skin and dice them into small chunks. Add these with all the juices that have come out into the pot. Simmer for 2-3 hours on low.

Once everything has simmered for a while, add in the cream and cook for about 5 more minute.

Serve over pasta with Parmesan cheese on top.