Spaghetti Bolognese with CDO Liver Spread


2 tbsps. olive oil
1 cup CDO Regular Ham (Sweet), chopped
1 cup yellow onions, chopped  
¾ cup carrots, diced  
¾ cup celery stalks, diced  
1 tbsp. garlic, minced  
1 tsp. salt  
½ tsp. ground black pepper  
2 bay leaves  
1 tsp. italian seasoning  
500g ground beef (ground top round)  
250g fresh Italian pork sausage, removed from the casings, or ground pork  
2 tbsps. tomato paste  
1 cup red wine  
2 cans tomatoes and their juice, crushed  
1 can tomato sauce  
1 cup beef or chicken stock or broth  
2 tsps. sugar
1 can CDO Liver Spread  
¼ cup heavy cream  
2 tbsps. unsalted butter  
3 tbsps. fresh parsley leaves, chopped  
fresh basil leaves
1 pack spaghetti noodles  
1 cup parmesan cheese, grated


1. In a large pot, heat oil over medium-high heat. Add CDO Regular Ham and cook.  Stir for 4-5 minutes or until brown and fat is rendered. Add the onions, carrots and celery and cook while stirring constantly for another 4-5 minutes.
2. Add garlic, salt, pepper, bay leaves, and Italian seasoning then cook while stirring constantly for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add tomato paste and cook, stirring, for 1 to 2 minutes. Add wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid has evaporated in about 2 minutes.  
3. Add the tomatoes with their juices, tomato sauce, beef broth, CDO Liver Spread and sugar then bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 ½ hours.  
4. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning to taste. Remove from the heat and cover to keep warm until ready to serve.
5. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook by stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.  
6. Add the pasta to the sauce, tossing to coat. Add ½ cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)    
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