Ingredients
1 tbsp. extra-virgin olive oil, plus more for drizzling
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 clove garlic, minced
2 tbsp. tomato paste
kosher salt
1 lb. kale, chopped
1 28-oz. can whole tomatoes
1 lb. spaghetti
Freshly ground black pepper
1/2 c. Freshly Chopped Parsley
Preparation
Step 1In a large Dutch oven, heat 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.Step 2Add onion, carrots, celery, garlic, and tomato paste and season with salt. Stir occasionally, 15 minutes.Step 3Add kale, whole tomatoes with juice, and 1/2 can of water. Break tomatoes with side of a spoon or crush using your hands, then simmer on low, 10 minutes.Step 4Meanwhile, bring a large pot of generously salted water to a boil and cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water, then add to meat sauce. If pasta seems dry, add pasta water a little at a time. Mix well and add pepper, parsley, and a drizzle of olive oil. Serve immediately.
