If you love spaghetti and meat sauce, you’ll love this rich and hearty version.

3 tablespoons olive oil

1 pound ground veal

1 pound ground turkey

1 onion, chopped

2 (8-ounce) packages sliced mushrooms

2 tablespoons minced fresh garlic

2 (29-ounce) cans diced tomatoes

1 (29-ounce) can tomato sauce

1 cup red wine

½ teaspoon dried rosemary

½ teaspoon crushed red pepper

½ teaspoon ground black pepper

¼ teaspoon fennel seeds

2 pounds spaghetti, cooked and drained

In a large Dutch oven, heat oil over medium-high flame. Add meat and onion and stir until browned, about 10 minutes. Stir in mushrooms and garlic; cook 5 minutes more. Add tomatoes, tomato sauce, wine and spices. Bring to a boil; reduce heat and simmer, partially covered, for at least ½ hour. The longer it simmers, the richer it gets. Serve over spaghetti.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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