Spaghetti Bolognese with Cheesy Garlic Loaf

Steps

• Bring pot of salty water to a boil. Put noodles in. Lower heat slightly. Cook until tender. Strain, rinse under cold water, toss with some olive oil to prevent sticking.
• Put a large pan on the range and turn to medium. Place pancetta in the pan. Cook for 5 minutes, stirring, until slightly brown.
• Add onions, celery, and carrots. Stir and let cook for another 5 minutes. Add salt and pepper to taste here. This will be your base, where your sauce will draw its flavor from. You want it to be flavorful.
• Then add pork and beef. Fry until all the way cooked.
• Add the tomato paste and garlic. Mix it in with the ground meat and base. Let it fry until it becomes very aromatic and starts to caramelize on the pan.
• Add the 1 c of wine while scraping all of the caramelized bits off from the bottom of the pan(deglazing). Let simmer down until the wine is almost gone.
• Add the beef stock and the crushed tomatoes and the bay leaf. When it gets up to a boil, lower the heat to a simmer. Traditional Italians let this simmer up to 4 hours, but1-2 more hours will get the effect you need.
• Salt and pepper to taste.
• While the sauce is simmering, turn the oven on 375 degrees, bake.
• Slice your bread in half the long way. Coat the inside with butter.
• Sprinkle garlic powder, salt, pepper, Italian seasonings, Cache Valley Creamery Six Cheese Italian Blend, and the green onions(in that order).
• Wrap with tinfoil. Place in oven for 30 minutes.
• When sauce is done, place noodles into a bowl or onto a plate. Scoop some sauce on top. Sprinkle with Cache Valley Creamery Shredded Parmesan and top with parsley. Cut the Cheesy Garlic Loaf into pieces and use it to mop up all of the delicious leftover sauce.
• Enjoy!