Spaghetti Bolognese with Garlic Toast

Ok, so I'm showing off my Italian roots again... We love pasta very much, but my husband prefers penne or rotini, on the other hand, Cannon really loves spaghetti as every kid should, so every once in a while i forget the husband's dislikes and cook for the little boy only.
I'm making a big batch of Bolognese sauce so i can freeze small portions for the boy!

Ingredients:

1 1/2 lb of sirloin

1/2 lb of pork sausage( block sausage, no casing)

1 medium yellow onion

6 cloves of garlic

2 tablespoons of olive oil

106 oz can of whole peeled tomatoes

2 tablespoons of tomato paste

1 tablespoon sugar

1/2 cup of dry white wine

3 carrots diced

2 ribs of celery diced

1/4 cup of chopped basil

1/4 cup of chopped parsley

1/4 cup of chopped oregano

Salt and Pepper to taste

Grind the sirloin and pork sausage together. You can use a grinder, a food processor or just purchase ground beef and mix it with the sausage.

In a large heavy bottomed pot heat the olive oil over moderate heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for 1 minute. Add the carrots and celery and cook for about 10 minutes.

Add the white wine and cook until almost dried. Add the beef/sausage mixture and cook for 10 minutes.

Add the tomatoes, tomato paste,sugar, salt and pepper. Bring to a simmer and cook for 1 hour on low, stirring every 10 minutes or so.

Cook the spaghetti according to package instructions.

Add the fresh herbs to the meat sauce, taste it for seasoning and if needed add more salt and pepper. Serve it with the spaghetti and garlic toasts.

Garlic Toast:

4 cloves of garlic

4 tablespoons of unsalted butter room temperature

1 teaspoon of salt

8 slices of baguette

With a mortar and pestle crush the garlic and salt until it becomes a paste.

Add butter to the garlic mixture and spread on toasts.

Place them on a baking sheet and cook them under the broiler for 2-3 minutes until browned. Serve with pasta.